We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Lentil and Bean Veggie Nuggets
Lentil and Bean Veggie Nuggets

Lentil and Bean Veggie Nuggets
Crispy veggie nuggets made with lentils and beans, perfect for kids.
Lentil and Bean Veggie Nuggets

To provide a balanced vegetarian meal with protein and fiber, supporting growth and energy needs.

Ingredients:
1
Servings
  • 100
    g
     lentil
  • 100
    g
     kidney bean
  • 50
    g
     carrot
  • 50
    g
     bread crumb
  • 1
    item
     egg
  • 1
    tbsp
     olive oil
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Lentil and Bean Veggie Nuggets
Instructions:
  1. Preheat the oven to 200°C.
  2. Cook lentils and kidney beans until soft, then drain.
  3. Mash lentils and beans in a bowl.
  4. Grate carrot and add to the mixture.
  5. Add bread crumbs and mix well.
  6. Beat the egg and mix into the mixture.
  7. Form small nugget shapes and place on a baking sheet.
  8. Brush with olive oil.
  9. Bake for 25 minutes until golden brown.
Nutrition Per Serving 301 g Per 100g
Energy 822 kcal 273 kcal
Protein 33.9 g 11.3 g
Fibre 21.6 g 7.2 g
Salt 1.41 g 0.5 g
Sugar 12.9 g 4.3 g
Carbohydrates 118.2 g 39.3 g
Fat 24.7 g 8.2 g
  • 100
    g
     lentil
  • 100
    g
     kidney bean
  • 50
    g
     carrot
  • 50
    g
     bread crumb
  • 1
    item
     egg
  • 1
    tbsp
     olive oil
1
Servings
0

Preheat the oven to 200°C.

Cook lentils and kidney beans until soft, then drain.

Mash lentils and beans in a bowl.

Grate carrot and add to the mixture.

Add bread crumbs and mix well.

Beat the egg and mix into the mixture.

Form small nugget shapes and place on a baking sheet.

Brush with olive oil.

Bake for 25 minutes until golden brown.

Contact About
Privacy Policy Terms of Service Sitemap