Veggie nuggets with curry mango dip

These healthy veggie nuggets are so good the family won't even notice the difference

Nuggets

 

  1. Cook the quinoa in 200ml unsalted water in a large saucepan, covered, for 15-20 minutes until tender. Drain.
  2. Mix the onion with eggs, almond flour, cheese, soy sauce and pepper. Stir in the cooked quinoa and the breadcrumbs.
  3. Cut the carrots into chip-shaped strips. Cook the potato fries according to the instructions on the packet – roast the carrots with the fries.
  4. Form the paste into nugget shapes and fry for a couple of minutes on each side in a medium-hot pan until crispy and golden. For the best texture, leave them to cool slightly before serving.
  5. Mix all ingredients for the dipping sauce and serve with the nuggets and fries.

Serves 4

  • 90g quinoa
  • ½ onion, chopped
  • 2 eggs
  • 120g almond flour
  • 60g strong hard cheese
  • 2 tsp Japanese soy sauce
  • Pinch of white or black pepper
  • 3 tbsp breadcrumbs
  • Rapeseed oil, for frying
  • 2–3 carrots
  • 4 portions of uncooked potato fries

For the dipping sauce:

  • 200g thick yogurt
  • 3 tbsp mango chutney (or mango purée from a baby food jar for a milder dip)
  • ½ tsp curry powder
Veggie cookbookThis and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).

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