Or shall we say kids cook dinner tonight?
These days seem to be a bit longer and when kids get bored, disaster might come!
This fun recipe is a great way to spend time together in the kitchen and help them learn to enjoy veggies they might not otherwise want to try.
Kids love the finger food aspect and its dip-ability!
Ingredients:
1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
2 eggs
11/4 breadcrumbs, divided
3/4 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon canola oil
Directions:
Adult: Shred carrots (you can use a food processor’s shredding attachment).
Kid: Steam broccoli in the microwave for two minutes or until tender.
Together: Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in a food processor and pulse for 15 seconds or until well combined. The mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.
Together: Form mixture into balls, about a tablespoon each. You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
Kid: Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
Adult: Heat oil in a skillet on medium-high heat until it sizzles when sprinkled with water droplets.
Adult: Arrange nuggets in a skillet and cook about 4 minutes each side, or until golden brown and crispy.
Kid: Serve with your favourite dip.
Makes about 25 nuggets. Serving size = 2 nuggets.
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