A child-friendly Veggie Nuggets recipe taken from the Quick After Work cookbook. Try it today!
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)
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.