Crispy Veggie Nuggets

Yield
6
Cooking Time
1 hour and 15 minutes

Ingredients

  • 2 large russet potatoes peeled and cubed
  • 2 medium carrots peeled and cubed
  • 1 rib celery chopped
  • 1 C broccoli florets
  • 1/2 C frozen corn kernels
  • 1/2 C peas
  • 1/2 tsp fine sea salt
  • 1 pinch pepper
  • 1/4 C flour
  • 1 egg whisked
  • 1 C breadcrumbs

Instructions

  1. Chop all vegetables.
  2. Add potatoes to a pot and steam. Remove and mash. Add carrots, celery, broccoli, corn and peas to a pot and steam for approximately 10 minutes.
  3. Put the carrot mix in a food processor and pulse to chop finely. It should look like combined confetti. Mix this with the mashed potatoes and add salt and pepper to the mix.
  4. Spread evenly on a wax paper lined baking sheet. The mix should be about 1/4 of an inch thick. Freeze for one hour.
  5. Preheat oven to 450
  6. Remove from the freezer and cut out with a cookie cutter or knife.
  7. Now you can either return them to the freezer for later use, or batter and bake them for immediate use.
  8. If using now, take individual nuggets and dip in flour then eggs then bread crumbs.
  9. Bake the nuggets at 450 until crisp (roughly 10 minutes). Serve and enjoy.