These Healthy Veggie Nuggets from ILoveCooking are crispy on the outside, soft and tender in the middle. They are super easy to make, packed with nutritional goodness and a source of complete plant protein.

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Healthy Veggie Nuggets

Ingredients:

• 2 tbsp ground flaxseed
• 6 tbsp water
• 300g / 10.5 oz cooked tri-colour quinoa
• 60g / 2oz frozen peas, thawed
• 60g / 2oz frozen corn, thawed
• 80g / 3oz finely grated carrot, excess water drained
• 40g / 1.5oz oats (gluten free if needed)
• 10g / 0.35oz buckwheat flour or gluten free all-purpose flour
• ½ tsp pink Himalayan rock salt
• Herbs if desired (1 tbsp fresh / 1 tsp dried)
• 1 tbsp nutritional yeast, optional

Method:

1. Preheat oven to 200°C / 180°C fan assisted
2. Mix together flax and water and set to one side until “eggy” in consistency, approx. 1-2 minutes
3. Mix together all other ingredients in a large bowl
4. Add flax “egg” and mix well
5. Form the mixture into 12 balls or alternatively press into the wells of silicon muffin trays
6. If creating balls pack the ingredients tightly together and place on a tray lined with parchment paper and lightly greased with spray oil. Use a ¼ cup measuring tool to create even size balls which to ensure they cook evenly
7. If using muffin trays lightly grease with spray oil, use a ¼ cup measure to divide the mixture evenly and press it down into the muffin holes
8. Bake for 20 minutes. You can flip after 15 minutes so that they are brown on both sides and nicely crisp. Remove and allow to cool for 5 minutes before eating (or removing from the muffin tray if you went with this option!)
9. Serve with sauces, dips and sides of choice… guacamole, hummus, homemade tomato ketchup, sweet potato wedges etc. Alternatively create a jumbo superfood salad and serve veggie nuggets on top much like you would falafel
10. Store leftovers in the fridge for up to four days. Reheat in a pan with a tsp of coconut oil. Cook for approximately 3 minutes per side over a medium heat.

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