These beetroot nuggets are a great way to feel like you’re having a little treat while still filling your body with vitamins and minerals. The crispy coating satisfies all your comfort food cravings while the vegetable filling keeps you well nourished.
Nuggets may sound like a dish for kids, but this dish is designed more for an adult palette with each nugget dipped in hot sauce before rolled in breadcrumbs to give them a little kick.
NUTRITIONAL INFORMATION
INGREDIENT CHOICES AND SUBSTITUTIONS
If you don’t want to make this recipe with the hot sauce, you can dip them in a regular batter mix and follow with the breadcrumbs as you usually would. Simply mix a quarter cup of gluten free flour with ½ cup of water and whisk. Add a dash of paprika, salt and pepper to season.
The chickpea flour in the filling can be swapped for any other gluten free flour of choice. I opted for chickpea flour to add a few extra grams of protein and tie the flavours with the canned chickpeas.
HOW TO STORE AND REHEAT
Cover any leftovers and keep refrigerated for up to four days. To reheat the nuggets, preheat the oven to 180°c and cook for a further 10 minutes.
BEETROOT NUGGETS RECIPE
Delicious veggie nuggets designed with adults in mind with a crispy chilli coating.
This recipe is gluten free, dairy free, nut free, soy free and vegan friendly.
Beetroot Nuggets Recipe
Delicious veggie nuggets designed with adults in mind with a crispy chilli coating.
Course Side Dish
Cuisine American
Keyword Beetroot Nuggets Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Nuggets
Ingredients
Filling
- 1 can chickpeas drained and rinsed
- 2 cooked beetroot
- 2 medium carrots
- 3 cloves garlic
- 3-4 tbsp chickpea flour
- ½ tsp dried basil
- 1 tsp dried oregano
- 1 tsp fresh rosemary
- Salt and pepper
- ¼ cup GF plain flour
Coating
- 125 g hot sauce
- 100 g GF breadcrumbs used 80g
Instructions
- Preheat oven to 190°c and line a baking tray with greaseproof paper.
- Add beetroot and carrots to a food processor on chop mode, if you have one with that feature. If not, roughly chop your beetroot and carrots then place them in the food processor. Add all remaining ingredients from the filling section other than the flour and pulse to combine. Slowly add the flour a tbsp or two at a time until your filling mix is starting to bind together. Divide your mix into a dozen balls and shape into nuggets using lightly floured hands. Add your ¼ cup of flour to a plate. If they’re feeling a little too sticky, lightly roll/ dust them in the flour before proceeding to the next step.
- Get a bowl for your hot sauce and a plate for your breadcrumbs and dip each nugget into the hot sauce then roll in the breadcrumbs until they’re all coated.
- Place your prepped nuggets on your lined tray, then cook for 25-30 minutes until they’re hot in the centre.
