Veggie nuggets with curry mango dip

Veggie nuggets with curry mango dip

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

Nuggets

  • Cook the quinoa in 200ml unsalted water in a large saucepan, covered, for 15-20 minutes until tender. Drain.
  • Mix the onion with eggs, almond flour, cheese, soy sauce and pepper. Stir in the cooked quinoa and the breadcrumbs.
  • Cut the carrots into chip-shaped strips. Cook the potato fries according to the instructions on the packet – roast the carrots with the fries.
  • 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.
  • 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

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