Veggie Nuggets With Summer Slaw Recipes

VEGETABLE NUGGETS RECIPE | VEGGIE NUGGETS RECIPE | NUGGETS VEG | NUGGETS VEGGIE

Steps:

• firstly, in a large mixing bowl take ½ carrot, 2 tbsp cabbage, 4 beans, 2 tbsp corn, 2 tbsp peas and ½ capsicum.
• also add 2 potato, 2 tbsp paneer and ½ tsp ginger garlic paste.
• further, add ¼ tsp pepper powder, ½ tsp chilli flakes, ½ tsp mixed herbs, ½ tsp chaat masala and ½ tsp salt.
• mix well making sure all the vegetables are well combined.
• now add ¼ cup bread crumbs and mix well.
• mash and mix forming a soft dough.
• to prepare corn flour slurry, take 2 tbsp corn flour, 2 tbsp maida, ¼ tsp pepper powder and ½ tsp salt.
• mix well with ¼ cup water forming a smooth batter.
• now pinch a small ball sized vegetable mixture and shape well.
• dip in corn flour slurry coating uniformly.
• now roll into panko bread crumbs to get crispy outer covering.
• deep fry in hot oil keeping the flame on medium.
• stir occasionally, without breaking the nuggets.
• fry until the vegetable nuggets turn crispy and golden brown.
• drain off over kitchen paper to remove excess oil.
• finally, enjoy vegetable nuggets with tomato sauce.

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!