Recipe
Vegetable Nuggets
A practical vegetable nuggets with ½ cauliflower, ½ broccoli, carrot, clear timings and straightforward home-cooking steps.
Ingredients
Method
20 mins prep20 mins cook40 mins total
Steam the cauliflower and broccoli for 5 minutes until just tender. Drain thoroughly and leave to cool.
Pulse the vegetables and carrot in a food processor until finely chopped but not completely smooth.
Mix in half the beaten egg, garlic granules, salt and pepper. If the mixture feels wet, add a tablespoon or two of breadcrumbs.
Shape into small nugget-sized pieces. Coat each one in flour, then the remaining egg, then breadcrumbs.
Heat the oil in a large frying pan. Cook the nuggets over a medium heat for 4–5 minutes per side until golden and hot throughout. Alternatively, bake at 200°C/180°C fan/gas mark 6 for 20 minutes, turning halfway.
Notes
Adjust seasoning and chilli heat to suit your table.
About this recipe
Vegetable Nuggets brings together ½ cauliflower, ½ broccoli, carrot in a practical recipe with a clear balance of flavour and texture. The method keeps the preparation manageable while making the main ingredients do the work.
Follow the timings closely, season to taste and serve as suggested. Any leftovers should be cooled promptly, refrigerated and reheated until piping hot.
