Vegetable Nuggets Recipe

Besides being able to use any basic ingredients such as chicken, fish, tofu, and tempeh, nuggets can also be combined with other ingredients such as vegetables. This method is also effective so that the baby gets more vegetable intake, especially if he has difficulty eating vegetables.

Ingredients

Ground chicken - 75 grams
Spinach, brew and chop coarsely - 2 handfuls
Carrots, coarsely grated - 100 grams
Medium protein flour - 50 grams
Corn flour - 15 grams
Eggs, beaten - 2 eggs
Onion, finely chopped - 1/2 piece
Garlic, puree - 3 cloves
Pepper powder - 1 tsp
Nutmeg powder - 1/2 tsp
Salt - 2 tsp
Sugar - 1 tsp
Oil, for frying - to taste
Dye:
Egg whites, beaten - 2 eggs
Wheat flour - 40 grams
Breadcrumbs - 75 grams
See Mother's Recipe Version

Plans

In a bowl, mix all ingredients until smooth.
Prepare a baking sheet (I used an 18 cm tin) then line the bottom with plastic.
Pour the batter into the tin and smooth it out.
Steam for 30 minutes until cooked. Remove and let cool. Remove and cut as desired.
Heat a lot of oil.
Coat the nuggets with flour, then dip in egg white, and coat with breadcrumbs.
Fry in hot oil until cooked and turn brown. Lift and drain.
Ready to be served.
1. Store the nuggets in the refrigerator at least 30 minutes before frying, so that the breadcrumbs stick well.

How to make vegetable nuggets? How to make: Add Chicken, Carrots, Broccoli