Crispy Veggie & Cheese 'Dino' Nuggets
A clever way to serve vegetables! These homemade nuggets are packed with broccoli, carrots, and sweetcorn, mixed with cheddar cheese for a boost of calcium. Using fun shapes makes them irresistible even for picky eaters.
Ingredients
- 150 grams Broccoli Florets
- 1 medium Carrot
- 50 grams Corn
- 60 grams Cheddar Cheese
- 100 grams Breadcrumbs
- 1 piece Egg
- 2 tablespoons All-purpose Flour
Instructions
- Steam the broccoli florets and chopped carrots until very tender (about 8–10 minutes). Drain well and pat dry to remove excess moisture.
- Finely chop the steamed vegetables or pulse them in a food processor until they are in very small pieces but not a complete purée.
- In a large bowl, combine the chopped veggies, sweetcorn, grated cheese, and about 30g (1/4 cup) of the breadcrumbs to help bind the mixture.
- Take small portions of the mixture and press them into dinosaur-shaped cutters or simply shape them into small tots or circles with your hands.
- Prepare three small bowls: one with flour, one with the beaten egg, and one with the remaining breadcrumbs.
- Dip each nugget first into the flour, then the egg, and finally coat thoroughly with breadcrumbs.
- Place on a baking tray lined with parchment paper. Lightly spray with olive oil and bake at 200°C (400°F) for 15–20 minutes, turning halfway through, until golden and crispy.
- Let them cool slightly before serving to ensure the cheese has set and they aren't too hot inside.
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