Healthy Veggie Nuggets

Name: Healthy Veggie Nuggets
Prep time: 5 min
Total time: 20 min
Ingredients: 2 tbsp ground flaxseed; 6 tbsp water; 300g cooked tri-colour quinoa; 60g frozen peas; thawed; 60g frozen corn; thawed; 80g finely grated carrot; excess water drained; 40g oats (gluten free if needed); 10g buckwheat flour or gluten free all-purpose flour; ½ tsp pink Himalayan rock salt; Herbs if desired (1 tbsp fresh / 1 tsp dried); 1 tbsp nutritional yeast; optional

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Ingredients

2 tbsp ground flaxseed
6 tbsp water
300g cooked tri-colour quinoa
60g frozen peas, thawed
60g frozen corn, thawed
80g finely grated carrot, excess water drained
40g oats (gluten free if needed)
10g buckwheat flour or gluten free all-purpose flour
½ tsp pink Himalayan rock salt
Herbs if desired (1 tbsp fresh / 1 tsp dried)
1 tbsp nutritional yeast, optional

Instructions

Preheat oven to 200°C / 180°C fan assisted
Mix together flax and water and set to one side until “eggy” in consistency, approx. 1-2 minutes
Mix together all other ingredients in a large bowl
Add flax “egg” and mix well
Form the mixture into 12 balls or alternatively press into the wells of silicon muffin trays
If creating balls pack the ingredients tightly together and place on a tray lined with parchment paper and lightly greased with spray oil. Use a ¼ cup measuring tool to create even size balls which to ensure they cook evenly
If using muffin trays lightly grease with spray oil, use a ¼ cup measure to divide the mixture evenly and press it down into the muffin holes
Bake for 20 minutes. You can flip after 15 minutes so that they are brown on both sides and nicely crisp. Remove and allow to cool for 5 minutes before eating (or removing from the muffin tray if you went with this option!)
Serve with sauces, dips and sides of choice… guacamole, hummus, homemade tomato ketchup, sweet potato wedges etc. Alternatively create a jumbo superfood salad and serve veggie nuggets on top much like you would falafel
Store leftovers in the fridge for up to four days. Reheat in a pan with a tsp of coconut oil. Cook for approximately 3 minutes per side over a medium heat.