Herby Vegetable Nuggets
- RECIPE MAKES: 10 nuggets
- COOK TIME: 50 mins / Chilling time: 40 minutes
Preheat the oven at 200°C/180°C fan/gas mark 6.
Blitz the Mini crackers in the food processor until they resemble fine breadcrumbs and put into a bowl.
Boil sweet potatoes, carrots, green beans, red pepper and parsnip for 15 minutes or until soft.
Drain and blend in a food processor until it resembles a chunky mash.
Allow to cool for 20 minutes then transfer to a suitable container and chill in the fridge for a further 20 minutes.
Once chilled, remove from the fridge, take a handful of the mixture and shape into 10 nuggets.
Dip each nugget into the Fate Low Protein All-Purpose Mix, followed by ProZero and then the ground Mini crackers until each nugget is completely coated.
Place the nuggets on a lined baking tray.
Bake in the oven for 25 minutes or until golden.
You will need a food processor.
Mini Crackers and ProZero are foods for special medical purposes and must be used under medical supervision.
- 80g Mini crackers
- 300g Sweet potato, peeled and chopped
- 2 Carrots, peeled and sliced
- 40g Green beans, chopped
- 50g Red pepper, chopped
- 1 Parsnip, peeled and chopped
- 40g Fate Low Protein All-Purpose Mix
- 40ml ProZero
