How to use leftover vegetables from the broth?

If you can’t get your kids to eat vegetables, these easy nuggets will be a great way to help them eat those nutritious foods that often remain in the broth or soup. These delicious nuggets are perfect for children's parties or simply for a healthy menu on a weekday. Their crunchy texture and delicious flavor make them an excellent recipe for kids.
Ingredients
12
Servings
  • 1 1/2 cups potato, cooked, diced
  • 1 cup broccoli, cooked
  • 1 cup carrot, cooked, sliced
  • 1/2 cups pumpkin, cooked, sliced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt
  • pepper
  • 1 1/2 cups potato flakes
  • vegetable oil, for frying
  • dressing, to accompany
  • lettuce mix, to accompany
Preparation
30 mins
10 mins
Low
  • In a processor, blend the potato with the broccoli, carrot, pumpkin, onion powder, garlic powder, salt, and pepper until you have a smooth mixture.
  • Place the mixture in a bowl and add the potato flakes, mix until you achieve a manageable and slightly moist consistency.
  • Shape the nuggets using your hands; first, make oval balls of approximately 20 grams, then flatten them gradually until they are half a centimeter thick and freeze for 10 minutes.
  • Fry in hot vegetable oil for 10 minutes on low heat or until the nuggets are golden brown. Drain on absorbent paper to remove excess fat.
  • Serve and accompany with salad and dressing.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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