Crunchy Vegetable Nuggets
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7 INGREDIENTS • 3 STEPS • 35MINS

Crunchy Vegetable Nuggets

Crunchy Vegetable Nuggets are delicious as a side dish or snack. Easy to prepare using basic ingredients, this is a great recipe to help with kids who are a bit fussy with eating vegetables!
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Crunchy Vegetable Nuggets are delicious as a side dish or snack. Easy to prepare using basic ingredients, this is a great recipe to help with kids who are a bit fussy with eating vegetables!
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

35MINS

Total Time

Ingredients

Servings
4
us / metric
Mashed Potatoes
2.2 lb
Mashed Potatoes
Frozen Mixed Vegetables
2 cups
Frozen Mixed Vegetables
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Egg
2
Eggs, lightly beaten
All-Purpose Flour
1 cup
All-Purpose Flour
Corn Flakes
2 cups
Corn Flakes, crushed

Nutrition Per Serving

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Calories
524
Fat
15.6 g
Protein
14.9 g
Carbs
79.4 g
Love This Recipe?
author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

Cooking Instructions

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step 1
Prepare the Mashed Potatoes (2.2 lb), then mix in Frozen Mixed Vegetables (2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste).
step 1 Prepare the Mashed Potatoes (2.2 lb), then mix in Frozen Mixed Vegetables (2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste).
step 2
Put All-Purpose Flour (1 cup), Eggs (2) and Corn Flakes (2 cups) into three separate bowls. Grab spoonfuls of the potato mixture and make them into nuggets. Roll the nuggets in the flour, the eggs, then in the corn flakes until they are completely coated. Place the nuggets on a lined dish with baking paper on it. Once the plate is filled, pop it into the fridge, cover it with a plastic wrap and leave it to chill for thirty minutes.
step 2 Put All-Purpose Flour (1 cup), Eggs (2) and Corn Flakes (2 cups) into three separate bowls. Grab spoonfuls of the potato mixture and make them into nuggets. Roll the nuggets in the flour, the eggs, then in the corn flakes until they are completely coated. Place the nuggets on a lined dish with baking paper on it. Once the plate is filled, pop it into the fridge, cover it with a plastic wrap and leave it to chill for thirty minutes.
step 3
Bake the nuggets either in an oven, or a shallow fry. Turn them every couple of minutes, until they are ready.
step 3 Bake the nuggets either in an oven, or a shallow fry. Turn them every couple of minutes, until they are ready.

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Tags

Dairy-Free
American
Back to School
Snack
Healthy
Shellfish-Free
Kid-Friendly
Dinner
Vegetarian
Potatoes
Vegetables
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