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Dec 16

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Veggie Nuggets

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Crispy and cheesy evening snack that everybody LOVES!

Makes – 30 Nuggets
Ingredients:

  • Bell Pepper (finely Chopped) – 1/4 Cup
  • Mushroom (finely chopped) – 1/4 Cup
  • Zucchini (finely chopped) – 1/4 Cup
  • Butter – 1 Tbsp
  • Garlic (finely Chopped) – 3 Cloves
  • Chillies (finely chopped) – 3 no or to taste
  • Beans (finely Chopped, blanched) – 1/4 Cup
  • Corn kernels (blanched) – 1/4 Cup
  • Parsley (finely Chopped) – 1 Tbsp
  • Carrot (finely chopped, blanched) – 1/4 Cup
  • Potatoes (boiled, peeled, mashed) – 3 medium
  • Processed Cheese – 1/4 Cup
  • Paneer (crumbled)  – 1/2 Cup
  • Red Chilli Flakes – 1 tsp or to taste
  • Italian herb Seasoning – 1/2 tsp
  • Oregano flakes – 1/2 tsp
  • Curry Powder – 1 tsp
  • Corn Flakes (crushed) – 1 Cup
  • Corn Starch – 1/4 Cup
  • All Purpose Flour – 1/4 Cup
  • Salt & Pepper – to taste
  • Onion  (finely Chopped) – 1/2 medium size
  • Oil – for deep frying

Process:

  • Heat a medium pan, add in the butter.
  • When it is medium hot, add garlic, onion, bell pepper, green chillies, mushrooms, zucchini and fry them all for a min.
  • Add corn kernels, beans, carrot and cook for another min.
  • Don’t overcook the vegetables.
  • Turn OFF the heat and transfer the cooked veggie mixture into a bowl.
  • Cool completely.
  • Add mashed potato, parsley, salt, crushed black pepper, oregano, red chilli flakes, mixed herb seasoning and curry powder.
  • Combine well.
  • Add processed cheese, paneer and combine everything together.
  • If needed add corn starch for binding, I didn’t use any.
  • Take 2 Tbsp of the mixture and shape into 1 1/2 inch square.
  • Repeat the process with the remaining mixture and set the shaped nuggets covered aside.
  • Now into a mixing bowl, add corn flour, all purpose flour, enough water and make a thin and smooth paste.
  • Dip one of the shaped nuggets into the prepared slurry and immediately dunk it into the corn flake crumb mixture.
  • Coat the nugget properly with the corn flake mixture, so that it is properly covered with the corn flakes from all the sides.
  • Repeat the process of crumb coating with all the nuggets.
  • Heat the oil for deep frying.
  • Once it reaches medium hot temperature, drop in few nuggets into the oil one by one and fry till golden brown for 5 mins.
  • Repeat the process with all the nuggets.
  • Serve them as they are or with any dip of your choice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Permanent link to this article: http://www.sruthiskitchen.com/2014/12/16/veggie-nuggets/

2 comments

  1. Sovi

    For how many days can these nuggets stored in refrigerator. I want to send them for my kid in box.can I store the patty in fridge and just fry it in oil daily before he goes to school?

    1. admin

      Sovi, it is better to freeze them. Just lay them flat in a single layer in a plate. DO NOT stack them. Pop into the freezer and once they are frozen transfer onto a freezer safe bag and store for few months.
      You can just take as many as required when you need them and deep fry everyday for your kid. Hope this makes some sense. Happy Cooking :)

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