The spinach and carrot nuggets are tasty, light, and delicious vegetable patties baked in the oven that do not contain eggs. It is a recipe suitable for everyone but designed especially for children who do not always like vegetables, like my son, for example. The vegetable nuggets are colorful and small, making them perfect for serving at a cocktail party, as finger food appetizers, or as a lunch to take to work. We can customize them by using other types of vegetables and make them even more appetizing and inviting by accompanying them with sauces based on yogurt, mayonnaise, and anything we like. Here you will find a category dedicated exclusively to homemade sauces for vegetables, meat, and fish.
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 1 Hour
- Portions: 20 nuggets
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz Spinach (fresh)
- 1 Potato (boiled)
- 4.5 oz Ricotta cheese
- 3 Carrots
- 1 tbsp Breadcrumbs
- to taste Salt and Pepper
- 3 tbsps Cheese (grated)
- to taste Spices
- to taste Sesame seeds
Preparation
Boil the potato, peel it, mash it with a potato masher, and let it cool slightly.
Meanwhile, bring some water to boil. After washing and trimming the ends of the carrots, drop them into the boiling water and cook for 5 minutes before draining them.Let them cool slightly and cut them into not too small cubes.
Wash the spinach and, without draining them too much, place them in a large pot with a lid.Let them stew for 5 minutes over low heat, stirring frequently in the pot. The spinach should not wilt completely; they should remain crispy.
Drain them and let them cool for a few minutes. Then, coarsely chop them with a knife.
In a large bowl, place the mashed potatoes, carrot cubes, and spinach leaves. Add the ricotta well drained of any whey, cheese, salt, pepper, curry, grated cheese, and breadcrumbs. Mix everything until well combined and very soft. At first, it may seem that the ingredients do not bind together, but the moisture released by the ricotta and vegetables will allow us to get a manageable and compact dough.
In a bowl, mix breadcrumbs with sesame seeds.
With the help of a teaspoon, take a walnut-sized piece of dough and roll it between the palms of your hands, pass it in the breadcrumb and sesame seed mix, and place it on a baking tray lined with parchment paper. Continue until all ingredients are used.
Bake the nuggets in the middle of a hot oven at 392°F for about 20 minutes.After the time is up, turn off the oven and leave them in for a few more minutes. Remove and enjoy them accompanied by mayonnaise, ketchup, etc.
Extra Tip. You can freeze the nuggets after forming them by placing them on a tray and covering them with plastic wrap. Once frozen, transfer them to a food bag. This way, you’ll always have them on hand.
