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

Ingredients

2 round courgettes

1 green bell pepper

1 small kohlrabi

2 fresh onions with the stalks

1 jalapeño

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

Method

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