Veggie Nuggets
Emily Davenport
2-3 servings
15 minutes
419
A child-friendly Veggie Nuggets recipe taken from the Quick After Work Cookbook. Try it today!
Ingredients
- Vegetable oil for deep frying
- Cooked brown rice 75g (3oz)
Frozen mixed vegetables 125g (4½oz)
- Grated Parmesan-style hard cheese 3 tbsp
- Self-raising flour 3 tbsp
- Egg 1 medium
- Whole milk 3 tbsp
- Little Gem lettuce leaves and cucumber sticks to serve (optional)
- Sweet chilli sauce or tomato ketchup to serve (optional)
Directions
Heat the oil in a deep-fat fryer or deep wide saucepan to 180°C/350°F. Meanwhile, put the rice into a bowl and stir in the frozen vegetables, cheese and flour. Beat the egg and milk together and mix into the rice and vegetables to make a thick mixture
- Drop tablespoonfuls of the mixture into the hot oil, five at a time, and cook for about 5 minutes until golden. Drain on kitchen paper and keep warm while cooking the remaining mixture. You should be able to make ten nuggets
- Best served as soon after cooking as possible, accompanied with Little Gem lettuce leaves, cucumber sticks and sweet chilli sauce or tomato ketchup to dip.