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Golden cheesy nuggets with a sneaky dose of veg! Great for using up leftover cooked quinoa too.
Makes 20 Nuggets - 30 mins
Ingredients:
- 1 cup cooked quinoa
- 50g grated parmesan cheese
- 1 cup almond meal
- 1 cup finely chopped broccoli
- 2 eggs
- 1/4 cup quinoa flakes (or panko crumbs)
Dipping sauce suggestion:
1/2 cup mayonnaise or yoghurt
1/2 tbsp curry powder
1/2 cup mayonnaise or yoghurt
1/2 tbsp curry powder
From your pantry:
oil, salt, pepper
oil, salt, pepper
Method:
1. Combine the broccoli with eggs, almond meal and cheese. Stir in cooked quinoa and panko crumbs. Season with salt and pepper.
2. Use oiled hands to form mixture into nugget shapes.
3. Heat a frypan over medium-high heat. Cover the base with oil.
4. Cook the nuggets for 3-4 minutes on each side until golden and crispy. Set aside on paper towel to drain.
5. Serve nuggets with dipping sauce.
1. Combine the broccoli with eggs, almond meal and cheese. Stir in cooked quinoa and panko crumbs. Season with salt and pepper.
2. Use oiled hands to form mixture into nugget shapes.
3. Heat a frypan over medium-high heat. Cover the base with oil.
4. Cook the nuggets for 3-4 minutes on each side until golden and crispy. Set aside on paper towel to drain.
5. Serve nuggets with dipping sauce.
We used pastured eggs from the Dinner Twist Marketplace.
