Vegetable nuggets are a great idea for a kids table. Children like crunchy little things and this is a great chance to add everything useful to their diet – from spinach to broccoli, which they probably refuse in the form of a la natur.
Most recipes for such nuggets are based on a mixture of vegetables, tofu and a variety of legumes – chickpeas and beans, for example. By combining these ingredients in different proportions, you can create your own recipe.
The crisp crust of these nuggets is best obtained from cornmeal mixed with an egg and boiled quinoa.
Here is one of the best recipes for you to inspire.
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 carrots, grated
- 1 tablespoon tomato paste
- 2 teaspoons dried sweet paprika
- 1 teaspoon ground cumin
- 1 cup red lentils
- 4 cups of water
- 1 cup quinoa
- salt and freshly ground pepper – to taste
- cornmeal, breading
- olive oil for frying
Melt the butter in a saucepan. Add onions and carrots and simmer for 5 minutes or so. Add tomato paste, paprika and caraway seeds, and then lentils and water. Bring to a boil. Reduce heat to medium, simmer until lentils absorb about three quarters of the liquid. After that add quinoa and remove from heat. Let stand until the liquid is absorbed and the cinema softens, it will take about 20 minutes. Season with salt and pepper. Transfer the mixture to a large flat plate, smooth the mass – so it cools down faster, after which you can begin to sculpt nuggets. Each piece must be crushed in cornmeal. Then the nuggets need to be fried in a pan with olive oil. Dry the prepared pieces with a paper towel so that excess oil is absorbed.
By the way, unroasted nuggets can be frozen for the future.