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- 1 carrot, peeled and sliced
- 1 medium potato, chopped (Approx. 150g)
- Salt and pepper
- 4 slices Loprofin Part Baked Sliced Loaf
- 50 g butter, melted
- 1 tsp Cajun spice
- 100 g Loprofin Low Protein Baking Mix
- Salad, to serve
- 1. Add peeled and sliced carrots and potatoes to a large saucepan with enough water to cover. Place the saucepan lid on and bring to boiling over high heat, then reduce heat and simmer for 3-4 minutes or until both vegetables are easily pierced with a knife.2. Remove from water and set aside to cool before mashing with a potato masher or blending in a food processor until smooth, adding salt and pepper to season to taste.3. Bake the Loprofin Sliced Loaf according to the packet instructions. Once ready, take 4 slices and blitz them into breadcrumbs in the food processor until fine.4. Add breadcrumbs to a large bowl and combine with melted butter and Cajun spices.5. Preheat the oven to 200°C and line an oven tray with baking paper and a wire rack.6. Add Loprofin Low Protein Baking Mix into the potato and carrot mash until smooth in texture. Then take a large teaspoon-sized amount of mash in clean hands and create a nugget shape by rolling it into a ball and gently flatten.7. Toss each veggie nugget in the bowl of breadcrumbs, coating all sides before adding evenly spaced out to the oven tray.8. Add the tray to the oven and bake for 25 minutes or until golden brown.9. Consume whilst still warm, serving two nuggets per person, with a side of fresh green salad and your favourite dipping sauce that’s low in protein.
What do you need to make PKU veggie nuggets?
- To make homemade veggie nuggets from start to finish, you’ll need to use a few different kitchen items to create, combine and cook, using the stove top and oven:
- Large saucepan
- Oven baking tray
- Baking sheet paperwire rack or foil
- Food processor/blender
- Hand potato masher
- Chopping board
- Mixing bowl
How to reheat PKU low protein nuggets?
- When reheating your PKU vegetable nuggets, you want to strike a balance between the outside remaining crispy and the inside remaining soft. The best way to achieve that is to reheat in an oven set to 200°C for 8-10 minutes. Elevate the nuggets on a wire rack to make sure the underside crisps up nicely and doesn’t get soggy.An air fryer will get similar results to reheating veggie nuggets in an oven. Place each nugget on a single layer in the air fryer basket for 4-6 minutes. Or if you're fine with losing some of the crunch, reheat your veggie nuggets in the microwave. Start with 1 minute and add more time if needed.Add more time when reheating veggie nuggets from frozen.
How to make PKU nuggets in an air fryer?
- Whether you're using an oven or air fryer, the resulting veggie nuggets will be deliciously crispy. Air frying will just bump the crunch factor up a notch.Place your prepared PKU veggie nuggets in one layer inside the air fryer basket, spreading them out so they're not touching. Add a little ghee if need be and cook for approximately 10 minutes at 200°C or until golden brown.Air fryer veggie nuggets may take several batches to make depending on the size of the machine and cook mode. Products vary so follow the instructions on your air fryer for best results.
Can I swap the veggies in the recipe?
- Make this recipe your own by swapping out the filling ingredients with different vegetables. This is a great way to increase your daily vegetable intake.Substitute with vegetables like beetroot, parsnip, zucchini and eggplant. Adding finely chopped herbs and garlic powder can also change the flavour. Just make sure to count the protein content of all ingredients so it meets your specific PKU diet.
- Mash the filling ingredients finely removing all lumps, using a food processor if possible. Aim for the inside of the nugget to be silky soft in contrast to the crunchy outside.
- For added crunch, toast the breadcrumbs in the oven set to 200°C until golden brown before combining with Cajun seasoning and butter. Keep an eye on the breadcrumbs so they don’t burn.
- Coat each veggie nugget one at a time in breadcrumbs, making sure to cover all sides. Use clean hands to gently press the breadcrumbs into the nugget so they stick, then repeat for the rest of the remaining nuggets.
- Mould each nugget into similar sizes by using a tablespoon to measure the amount. This will ensure all nuggets cook evenly and have the same cooking time.
- Line each veggie nugget in a single layer on the oven tray or air fryer, keeping some space around each nugget so they don’t end up sticking together while cooking.
- Use a wire rack to elevate each veggie nugget from the baking tray so the underside cooks as crispy as the top. If you don’t have a wire rack then line the baking tray with lightly oil foil and add to the oven to get it hot while you prepare the recipe. When cooking the nuggets, flip them with tongs halfway through so each side crisps up.