Ingredients
Method
- Pass the boiled potato through a ricer, add a tablespoon of butter. Set aside.
- Dice your veggies and saute in a pan with a tablespoon of butter until softened (about 4 minutes).
- Add the vegetables to the mashed potatoes.
- Add the parsley, scallions and chives.
- Combine baking mix, xanthan gum, salt and pepper. Add to the veggies.
- 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.
- 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
Per serving — Phe: 15 mg | Protein: 0.37 g | Calories: 29 | PKU exchanges: 1
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).
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).