LENTIL VEGGIE NUGGETS
Does anyone else have chicken nugget obsessed kids? My children love chicken nuggets and would pretty much eat them every day of the week given a chance. So in an attempt to get them eating a healthier and more vegetable-packed alternative, I’ve been working on my own recipe for these Lentil & Veggie Nuggets.
Lots of veggie nugget recipes out there are made with mashed potato but I decided to use red lentils instead as the base as they provide a lot more nutrition. Red lentils are an excellent source of dietary fibre and are also a really good source of iron, protein and some B Vitamins.
To the lentils and vegetables, I also added some breadcrumbs to help bind everything together (bread can be gluten free if you like) and also some grated cheddar cheese for extra flavour.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.myfussyeater.com
Lots of veggie nugget recipes out there are made with mashed potato but I decided to use red lentils instead as the base as they provide a lot more nutrition. Red lentils are an excellent source of dietary fibre and are also a really good source of iron, protein and some B Vitamins.
To the lentils and vegetables, I also added some breadcrumbs to help bind everything together (bread can be gluten free if you like) and also some grated cheddar cheese for extra flavour.
INGREDIENTS
- 150g (1 cup) dried red lentils
- 2 slices wholemeal bread
- 1 medium carrot, grated
- 1 small courgette, grated
- 75g (1 cup) grated cheddar cheese
- 50g (1/2 cup) frozen peas and corn
- 1 tsp dried mixed herbs
INSTRUCTIONS
- Soak the lentils in cold water for 3-4 hours or overnight.
- Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
- ...........................
for full instruction please see : www.myfussyeater.com
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