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

Pepper and fava bean nuggets

It was time to make some vegan nuggets again. When my partner and I plan our weekly dishes, the word nugget often comes up, but we still end up making nuggets very seldom. This was one of the rare occasions where I thought that the time of the nugget had come. I wanted to use my beautiful fava beans from Hodmedod's, and thought that bell peppers would go nicely in that combination with some warming spices. I baked the nuggets in the oven so they were fairly low fat as well. I served them with just a fresh salad containing, blood orange, halloumi, pomegranate seeds and quinoa.So this is how this recipe got created, and we enjoyed these nuggets very much indeed. 

Pepper and fava bean nuggets

Ingredients

2 large bell peppers

2 ½ cups cooked fava beans

2 shallots

3 garlic cloves

2 tbsp olive oil

1 tsp salt

½ tsp ground black pepper

½ tsp ground cumin

½ tsp smoked paprika

2 tsp vegetable stock powder

½ + 1 cups breadcrumbs (½ into the mixture + 1 as a coating)

Method

Cut the bell peppers into large chunks, brush them with some olive oil and roast in the oven until soft and browned.

Fry the finely chopped shallot and garlic in olive oil until soft.

Combine the ingredients in a bowl and purée into a smooth paste. You can leave some bean and pepper chunks, if you prefer a bit more texture in the nuggets.

Let the mixture rest in the fridge for at least 30 minutes.

Shape smallish nuggets from the mixture, roll them in breadcrumbs and bake in the oven at 200 C for about 30 minutes.

Enjoy with the sides of your choice!

Your VegHog