The vegetable nuggets are croquettes that are easy, quick, and delicious. I wanted to prepare vegetarian meatballs for dinner and decided to shape them like nuggets, coating them with a clever crust of cornflakes, without eggs and flour. The vegetable nuggets are very tasty, crispy on the outside and soft on the inside, baked in the oven (but you can also fry them or cook them in an air fryer), my daughter loved them, and they are perfect as an appetizer or vegetarian main course!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven, Frying, Air Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 1/2 cups potatoes
- 1 cup zucchini
- 3/4 cup carrots
- 3/4 cup grated Parmesan cheese
- 1 egg
- as needed water
- as needed salt
- as needed black pepper
- as needed corn flakes (for coating)
Steps
The vegetable nuggets are very simple and quick to prepare, first peel/clean the vegetables and cut them into pieces, making sure they are all roughly the same size to ensure even cooking.
Place the vegetables in a microwave-safe container, pour in an inch of water, and cook them at maximum power for 10 minutes (alternatively, you can blanch them).
Drain the vegetables well and mash them with a fork, add the egg, grated Parmesan cheese, salt, and black pepper, and mix all the ingredients well.
Take a tablespoon of the mixture and form the vegetable nuggets, then coat them in coarsely ground cornflakes.
Place the vegetable nuggets on a baking sheet, drizzle with extra virgin olive oil, and bake in a preheated oven at 390°F for 20-25 minutes.
Notes:
The vegetable nuggets can be stored at room temperature for a few hours or in the fridge for a couple of days. To make them even tastier, you can add some diced ham or speck or a piece of melting cheese in the center of the mixture. The mixture, when hot, will be quite soft, if you have time, prepare it a bit in advance and let it cool before forming the croquettes.
Other nuggets recipes HERE
