Veggie Nuggets

Why you're going to love this recipe

Are these hidden veggies? Actually, I'm not really a veggie smuggler, so the idea behind these isn't so much to hide the veggies, but more so to make something entirely veggie that has a familiar shape and texture that could go as a dinner side. My kids eat them with servings of veggies and also a serve of protein.

crumbed without major dredging and crumbing, just with semolina

packed with vegetables and lentils

easy to eat and perfect for dipping (even in something like our yummy Tzatziki- kid friendly dip!)

freezer friendly

soft interior texture, perfect for toddlers and kids

yummy cold in the lunchbox

easy to reheat in the oven so they don't lose their crunch

no breadcrumbs or fillers

no need to use a food processor

What goes into the recipe

ingredients for veggie nuggets: lentils, leek, egg, oregano, grated cheese, semolina, carrot and olive oil.

red lentils- these are so essential to this recipe as you cook them completely until almost soft and they for the basis for the whole thing working.

zucchini, carrots- you can swap these for any veggies you like!

leek-has a sweeter flavour than onion and cooks down better. Don't have a leek? Swap for onion or spring onion! Leek is also nicer for kids due to the way it softens.

semolina- look for fine semolina when making this- the finer crumb works better with the nuggets and makes a good crumb.

PLEASE ADD SALT AND PEPPER if you aren't giving these to babies

How to make this recipe

This recipe is simple to make! Let's get started.

Grate the zucchini and carrots (Image 1)

Thinly slice the leek (Image 2)

Add the olive oil to a fry pan over medium heat (Image 3)

Fry the leek until soft. (Image 4)

grate the zucchini and slice the leeks, heat the olive oil, soften the leeks

Add the lentils and water (Images 5 and 6)

Add the oregano (Image 7)

Cook until all th water has absorbed.

add the nuggets, add the water, add the oregano cook

Allow to cool for 5 minutes then add the egg, cheese and flour. (Image 9)

Mix together until a dough is formed (Image 10)

Grab teaspoonfuls of the mixture. (Image 11) you could also use a cookie scoop to grab even amounts of the mixture.

Coat in the semolina (Image 12)

add the egg, flour and cheese, mix well, grab spoonfuls, dip in semolina

Cover both sides completely. (Image 13)

Heat olive oil in a pan an fry the nuggets until golden on each side. (Image 14 and 15).

Serve with veggies and dipping sauce. (Image 16)

Coat in semolina, heat oil in a frypan, fry until golden. Serve

Expert Tips and FAQs

Can I swap the veggies?

The veggies in these veggie nuggets work really well because they can be grated. You can swap them for other veggies, but they might take a little experimenting.

How should I store them?

I pop them in a container in the fridge for immediate use and the kids eat them cold.
They can also be frozen- I freeze the veggie nuggets until solid on a baking sheet or tray and then transfer to a container so I can take them out one at a time! Put them in a container with parchment paper separating the layers.

Can I add extra flavour?

Sure! These are designed for babies and toddlers! Although my kids still eat them, you can add a teaspoon of onion powder or garlic powder to boost the flavour in them. Parsley also works, and sea salt and pepper added to the mixture can help make them more exciting for the whole family.

Why don't these contain bread crumbs?

I have tried to make these without fillers, and the problem with using breadcrumbs is they are literally just a filler. Instead, I've used lentils to help keep them together as they are much better for nutrition.