Yr 5 Lesson 4

This week is a cooking week. With the shortage of meat in supermarkets, this is a great vegetarian recipe.

REMEMBER

  • Follow the instructions carefully.

  • Be careful with knives and with the oven.

  • Ask for ADULT SUPERVISION when using a knife or when using the oven

VEGGIE NUGGETS

Ingredients

· 225 grams of fresh or frozen mixed veggies (carrots, peas, corn, green beans, cauliflower etc)

· 1 egg

· 1/2 cup panko* or normal bread crumbs

· 1/2 tsp salt

· 1/4 tsp garlic powder or a clove of garlic

· Juice of 1/2 small lemon

· 1 1/2 tablespoons olive oil

* (panko are Japanese breadcrumbs which are bigger and coarser than normal breadcrumbs but either is fine. You can make your own breadcrumbs by drying out slices of bread in the oven on a low heat)

Method:

Preheat oven to 180 degrees Celsius.

Chop the veggies into pieces the size of corn kernels or peas. Cook veggies in boiling water (or microwave) until they are tender (about 5 mins). Drain them and let them cool.

In a large bowl, combine veggies, bread crumbs, egg, salt, garlic powder, lemon juice, & olive oil. Mix well using the back of your spoon to continue to mash the veggies.


Spray a baking sheet with cooking spray or line with baking paper or foil. Using a teaspoon, scoop the mixture onto the baking sheet. Using your hand, shape into a nugget form.


Bake in oven. After 20 mins. flip nuggets to other side and bake for another 20 mins.


These are delicious served with dips such as sweet chilli sauce, guacamole, tzatziki or hummus