Veggie Nuggets – Praeger style

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Dr. Praeger’s broccoli bites are great, but our kids need more variety. You can add your favorite veggies or whatever you have on hand. Just keep the potato and baking mix amount the same. If you need them lower in phe, you can add cassava in place of some or all of the potato. These are a great way to get a new veggie in and are a perfect toddler food. You can use a small cookie cutter and make them in fun shapes.

Veggie Nuggets – Praeger style

Dr. Praeger’s broccoli bites are great, but our kids need more variety. You can add your favorite veggies or whatever you have on hand. Just keep the potato and baking mix amount the same. If you need them lower in phe, you can add cassava in place of some or all of the potato. These are a great way to get a new veggie in and are a perfect toddler food. You can use a small cookie cutter and make them in fun shapes.
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Phe: 15 mg
Servings: 21 1 1/2 inch circle
Course: Dinner, Entrees
Calories: 28.5

Nutrition

Serving: 11 1/2 inch circle (15.2 g)Calories: 28.5kcalProtein: 0.367gPhe: 15mgPKU Exchanges: 1exch

Ingredients
  

  • 1 1/4 cups Boiled potato about 1 large
  • 1/4 cup Broccoli, raw florettes diced small
  • 3 tablespoons Onion minced
  • 1/4 cup Cauliflower, raw florettes finely diced
  • 1/4 cup Carrots, raw diced small
  • 1 Garlic minced
  • 2 tablespoons Butter
  • 1 tablespoon Parsley minced
  • 2 tablespoons Chives, raw, chopped
  • 1 tablespoon Onions, green (scallions), white & green portion, chopped
  • 1/3 cup Cook for Love Baking Mix
  • 1/4 teaspoon Xanthan Gum
  • 3/4 teaspoon Salt
  • 1/4 teaspoon Pepper

Method
 

  1. Pass the boiled potato through a ricer, add a tablespoon of butter. Set aside.
  2. Dice your veggies and saute in a pan with a tablespoon of butter until softened (about 4 minutes).
  3. Add the vegetables to the mashed potatoes.
  4. Add the parsley, scallions and chives.
  5. Combine baking mix, xanthan gum, salt and pepper. Add to the veggies.
  6. Pat out mix on heavily starched work surface to about ½ to ¾ inch thick and using a small cookie cutter, cut out your shape. You can store in the fridge up to 2 days.
  7. Heat a cast iron or non-stick pan until it is hot, add a tablespoon olive oil. Dust the patty with wheat starch and cook until golden brown, about three minutes. Flip and cook another three minutes.

Notes

Delicious served with veggie gravy (we use Chicken Flavored Bisto and vegetable broth for a quick gravy).
FlexiPHE tip: You can add whatever veggies you want to these nuggets, so you can lower the phe by adding in lower veggies. You can also lower the phe by using cassava/yucca in place of some or all of the veggies.
To make higher in phe, you can add regular flour in place of the baking mix.
Reader Q&A:
Q: can these be frozen? I was going to flash fry like the veggie nugget recipe? Thanks! A: Yes, they can be frozen. Because they do not have a coating on them, I would pan fry, air fry or bake. (Worried if you try to fry them without a coating they might not adhere together).

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