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Veggie Nuggets
Veggie nuggets with a crunchy, yummy exterior, this recipe is great as a dinner side, as a toddler meal or cold in the lunchbox.
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Course:
dinner
Cuisine:
Modern Australian
Diet:
Vegetarian
Prep Time:
25
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
33
minutes
minutes
Servings:
24
nuggets
Calories:
314
kcal
Author:
Kylie
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Ingredients
▢
2
tbsps
olive oil
▢
1
leek
sliced thinly
▢
1
cup
red split lentils
▢
2
cups
water
▢
1
teaspoon
dried oregano
▢
1
zucchini
grated
▢
1
carrot
grated
▢
1
egg
▢
½
cup
grated cheddar
▢
¾
cup
wholemeal self raising flour
▢
2
cups
fine semolina
▢
olive oil for frying
Instructions
Add the olive oil to a medium frypan over medium heat.
Cook the leek until soft- 3-4 minutes
Add the lentils and water and cook for 20 minutes.
Add the grated zucchini and carrot and oregano.
Cook 5 minutes more and allow to cool for 5 minutes.
Add the egg, cheese and flour to the mixture, mixing with a wooden spoon until well combined.
Create tablespoon sized nuggets and dip them in the semolina to coat.
Fry in olive oil for 4 minutes per side or until golden.
Notes
Makes 24 nuggets.
Freezer friendly
Recipe video
Nutritional Information
Serving:
3
nuggets
|
Calories:
314
kcal
|
Carbohydrates:
47
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Cholesterol:
30
mg
|
Sodium:
262
mg
|
Fiber:
5
g
|
Sugar:
2
g
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