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Cheesy vegetable nuggets recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Cheesy veggie nuggets - satisfying, simple, and meat-free!
Ingredients:
  • 18.20 gm olive oil, plus extra, to shallow fry
  • 1 brown onion, finely chopped
  • 1 zucchini, coarsely grated
  • 1 carrot, peeled, coarsely grated
  • 2 Chicken Style Stock Cubes, crumbled
  • 400g can pinto beans, rinsed, drained
  • 400g can Cannellini Beans, drained, rinsed
  • 35g (1/3 cup) reduced-fat pre-grated pizza cheese
  • 1 egg
  • 90g (1 3/4 cups) panko breadcrumbs
  • Tomato sauce, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Add the onion, zucchini, and carrot. Cook, stirring occasionally, for 7 minutes until softened. Stir in the stock cubes, then let it cool slightly before using.
  • In a large bowl, combine the pinto beans and cannellini beans, then mash them with a potato masher until nearly smooth. Mix in the vegetable mixture and cheese, then season and stir well to combine.
  • Start by whisking the egg and 1 tablespoon of water in a bowl. Next, place the breadcrumbs in a separate bowl. Then shape tablespoonfuls of the vegetable mixture into 30 nuggets. Dip each nugget in the egg mixture and coat in breadcrumbs before placing on a tray. Repeat this process for the remaining nuggets.
  • Clean the pan and add more oil until it reaches 1cm up the side. Heat over medium-high heat. Cook the nuggets in batches for 2 minutes on each side until golden and heated through. Serve with tomato sauce.

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