How to use leftover vegetables from the broth?

Name: How to use leftover vegetables from the broth?
Prep time: 40 min
Cook time: 10 min
Yield: 12
Cuisine: Americana
Ingredients: 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

Yamilette González

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.

Reviewed by Editorial Team of Kiwilimón

Published: 24-08-2020

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.