Sweet Potato and Broccoli Nuggets

A change from the same old chicken nuggets. Crispy outside and soft inside, these nuggets are made with nutritious sweet potato and broccoli. Enjoy them hot with ketchup or just as is!

Bored of chicken nuggets? A nutritious veggie alternative  will get even the picky eaters eat their veggies. Their is no cooking the veggies ahead, which saves time and planning. Grind raw broccoli florets and sweet potato chunks in a food processor, add egg and breadcrumbs for binding and then some flavorings. Grind again, shape, roll in breadcrumbs and shallow fry.

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Crispy on the outside and soft and creamy inside, these nuggets are super delicious just plain.

Add sweet potato and broccoli into a food processor…..nuggetg3.jpg

 

Process for few seconds…….nuggetg4

 

Add remaining ingredients…..nuggetg5

 

Process for few seconds……nugget6

 

Scoop into 2-inch balls…….nuggetg7

Shape into nuggets….nugget8

And fry……featurenugget1.jpg

 

Serve hot with ketchupfeaturenugget4.jpgfeaturenugget5.jpg

To freeze – lay nuggets in a single layer on a baking sheet and place sheet in the freezer for several hours, until completely frozen. Trasnfer nuggets into a ziplock bag, seal and freeze.

To reheat – Preheat oven to 400 degrees F. Place frozen nuggets in a single layer on a baking sheet and bake for 20 minutes. Serve hot.

Sweet Potato and Broccoli Nuggets

Ingredients:

1 small sweet potato (4 ounces), peeled and chopped into chunks

4 ounces broccoli florets

2 tablepoons chopped onion

1 clove garlic

1 large egg

3/4 cup bread crumbs, divided

1/4 teaspoon salt

1/8 teaspoon sugar

1/4 cup vegetable oil, for frying

Preperation:

Add sweet potato and broccoli into a food processor and process for about 10 seconds, until coarsely ground.

Scrape sides of processor, add onion, garlic, egg, 1/2 cup bread  crumbs, salt, and sugar and process for another 15 seconds until ground.

Place remaining 1/3 cup bread crumbs in a bowl and set aside.

Scoop about 2 tablepoons (a 2 tablepoon measure ice cream scoop works great) measure and roll gently into balls and flatten lightly into a 2-inch patty. Roll the patty in the bread crumbs, until coated well. Place on a plate and repeat with remaining dough.

Heat vegetable oil in a small 8-inch skillet, until moderately hot. Fry nuggets in batches (about 3 minutes per batch) until deep golden on both sides. Transfer to a paper towel lined plate.

Serve hot with ketchup.

Makes 14 nuggets

 

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