28 April 2018

Green nuggets

I'm very happy at the moment. We had a sunny public holiday here yesterday, and now the rest of the weekend is still ahead. Saturday has also started with a lot of sun, and we will soon be heading out. We'll need to do some vegetable shopping, and go for a walk in the botanical gardens that are now really coming to life. There are a lot of blooming cherry trees all over Copenhagen so there are a lot of pretty sites to see. I also love the giant magnolia trees in the botanical gardens. Also a new small street food market opened yesterday, and I thought that it would be good to check it out on a sunny day like this.

Now to these green nuggets that I was inspired to make by the juicy round courgettes that appeared to my local vegetable market. I like this sort of nuggets and Schnitzel made from grated vegetables, especially in the spring and summer, but I haven't made any for a while. It's easy to make them when all this lovely vegetables are available, and you can choose basically any combination you like. I decided to go with all things green this time. I made quite a large batch in order to be able to eat the nuggets all week in different combinations, but of course you can also just make a small batch, as these aren't so much work at all.

Green nuggets


2 round courgettes
1 green bell pepper
1 small kohlrabi
2 fresh onions with the stalks
1 jalapeƱo
1 cloveless garlic
½ cup dried broadbean crush
1 vegetable stock cube
1 tsp sea salt
½ tsp ground black pepper
1 egg
6 tbsp spelt flour
Oil for frying


Grate the courgettes, bell pepper and kohlrabi, and cut all the other vegetables into very fine pices.

Cook the dried broadbean crush. You can alternatively use pea crush or maybe even soy.

Mix the vegetables with the seasoning, egg and flour until it's an even paste. Add more flour, if needed to get a firmer texture.

Heat oil in a frying pan, and place about 2 tablespoons of the batter for each nugget to the pan.

Fry the nuggets on both sides until golden brown.

Serve with the sides of your choice and enjoy. They are great with mashed potato, pasta, salad and even as burgers.

I am sharing this recipe with this month's Eat Your Greens, and the challenge is hosted by Shaheen from Allotment 2 Kitchen and co-hosted by me every other month. Go and check out the challenge and take part, if you're a food blogger yourself. It's always great fun!

Have a wonderful weekend!

Your VegHog


  1. Love these and perfect for weekend eating. I am pleased you are going to make the most of your w/e with the sun shining and visit a street market. We are stuck at home today, waiting for someone to come on over to give us a quote for some work to the house. Plus, its a bit drab for going out today, hopefully tomorrow will be better.

    1. Thank you, they were nice weekend food indeed and it was a very good weekend. Now is has gotten chillier here again.

  2. I love a good fritter and managing to pack it with green vegies is a good achievement. Sounds like spring is treating you well - love the flowers on the fritters.

    1. Fritters are very good and handy to make, so I also enjoy them a lot. Those flowers are from savory, which tastes very much like thyme.

  3. Oh, delicious! I adore little bites like these.

    1. Thank you very much for your comment and stopping by! :)

  4. These look so tasty, love the combo of veggies. :)


Thanks for reading! I would very much appreciate any comments or suggestions from you.