Wednesday, 24 October 2018

Grammed: Vege Nuggets with Tzatziki Garlic Yoghurt





Vege nuggets


2 large kumara / sweet potatoes, roughly chopped skin on
1/2 onion diced
1 TBSP butter
1 egg
1 carrot grated skin on
1 courgette grated, water squeezed out
1 cup baby spinach leaves, washed 
1 cup cheddar cheese, grated 
Big pinch of salt and a few turns of black pepper 

Egg wash + breading:
1 cup panko crumbs
1 egg
1 TBSP milk 

~1/4 cup canola oil 

1. Boil kumara/sweet potatoes for 10 mins till soft. Drain and mix through spinach leaves and allow to cool for 15 minutes or so until warm.
2. Heat butter in a pan, cook onions until soft, allow to cool for 10 minutes or so till warm. 
3. In a large bowl mix together cooled kumara, onions, 1 egg, grated carrot, grated courgette and grated cheese, salt and pepper.
4. To make the egg wash: in a small bowl whisk egg and milk till combined. Put panko crumbs in a separate small bowl. 
5. Form vege mixture into Tablespoon sized nuggets. Dip into the egg wash then coat with panko crumbs. 
6. Shallow fry in a small sauce pan in canola until golden turning once. Place on paper kitchen towels to drain off excess oil. 
7. Serve with salad for a light meal. 

Note:  Nuggets can also be baked  at 200oC fan bake for 20 minutes. 


Tzatziki Garlic yoghurt dipping sauce


1/2 cup Greek yoghurt
1/4 cup mayonnaise
1 garlic clove crushed
1/2 cucumber, deseeded, finely diced
1 TBSP lemon juice
1/4-1/2 tsp salt

Mix all together in a small bowl.

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