These little nuggets are a great way to get your family to eat more vegetables. Serve them with a favorite dipping sauce (sugar free of course) or just the way they are.
This recipe is very versatile. Replace the vegetables with any kind you have on hand. Some I have tried include, sweet potato, zucchini, cauliflower, kale, corn, parsnip and squash. The seasonings can also be changed. Some other ones that I like to use are thyme, basil, oregano, coriander, curry and cayenne.
This recipe makes approx. 24, using 2 Tbsp. per. nugget.
- 1 medium sized carrot, peeled and grated
- 1/4 cup onion, fine diced
- 1/2 sweet bell pepper, fine dice
- 3/4 cup chopped baby spinach
- 1 can chick peas 15-19 oz. (drain and rinse)
- 1 tsp. oil plus extra for frying
- 1 tsp. cumin
- 1 tsp. seasoning salt
- 1 egg
- 1/2 cup oats ( I used certified gluten free)
- salt and pepper to taste
In food processor or blender place oats and seasonings. Blend just long enough to make oats into a fine meal. Add veggies and oil and continue processing until veggies are mush. If your processor is large enough add rest of ingredients and process until chick peas are also mushy and well blended. (My processor will not hold everything so I remove the veggie mix and then put chick peas and egg in processor. Once they are of the right consistency I mix the two parts together in a bowl.) Heat pan add a bit of oil and fry. (Using a small scoop to portion works best. Flatten slightly.) Cook over medium heat until brown on one side and flip to brown other side. Sever immediately or refrigerate and reheat before serving.