Better Homes and Gardens (Australia) - - Healthy Recipes -

Prepa­ra­tion time 15 mins Cook­ing time 25 mins Makes 28

1 car­rot, un­peeled, roughly

chopped (100g)

250g broc­coli flo­rets, steamed

un­til just tender, cooled

1 cup gluten-free bread­crumbs,

plus ex­tra 1/3 cup

1 cup grated tasty cheese 3 free-range eggs, lightly beaten Sea-salt flakes and freshly ground

black pep­per, to sea­son Ex­tra vir­gin olive oil cook­ing

spray, to grease Flat-leaf pars­ley leaves,

to gar­nish

Tzatziki, sweet chilli sauce

or tomato sauce, to serve

STEP 1 Pre­heat oven to 200°C fan­forced (220°C con­ven­tional). Line an oven tray with bak­ing pa­per. STEP 2 Place car­rot and broc­coli in the bowl of a food pro­ces­sor and process un­til finely chopped. STEP 3 Add bread­crumbs. STEP 4 Add cheese and eggs and pulse un­til well com­bined. Sea­son.

STEP 5 Place ex­tra bread­crumbs in a wide shal­low bowl.

STEP 6 Us­ing your hands, gen­tly roll a ta­ble­spoon of mix­ture into a ball.

STEP 7 Roll in ex­tra bread­crumbs to lightly coat, then ar­range on pre­pared tray. Re­peat with re­main­ing mix­ture and bread­crumbs to make 28 balls.

STEP 8 Spray nuggets gen­er­ously with oil. Bake for 25 min­utes or un­til golden. Set aside for 5 min­utes to cool slightly.

STEP 9 Serve nuggets gar­nished with pars­ley and with tzatziki, sweet chilli sauce or tomato sauce on the side for dip­ping.

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