Does any other person have chicken tender fixated kids? My youngsters love chicken tenders and would essentially eat them each day of the week given an opportunity. So trying to make them eat a more advantageous and progressively vegetable-stuffed option, I've been taking a shot at my own recipe for these Lentil and Veggie Pieces.
Heaps of veggie chunk recipes out there are made with squashed potato yet I chose to utilize red lentils rather as the base as they give much more sustenance. Red lentils are a superb source of dietary fiber and are also a great source of iron, protein and some B Nutrients.
To the lentils and vegetables, I also added a few breadcrumbs to help tie everything together (bread can be without gluten in the event that you like) and furthermore some ground cheddar for additional flavor.
I currently consistently have a cluster of these chunks in the cooler available for occupied days. They make an extraordinary lunch presented with some hacked carrot, cucumber and peppers as an afterthought. Or on the other hand for supper they taste flavorful with some custom made potato wedges and peas. Yum!
Also try our recipe Vegan Cauliflower Meatballs
Scrumptious veggie chunks stuffed with lentils. These scaled down pieces make splendid finger nourishment for children and babies!
INGREDIENTS
- 150g (1 cup) dried red lentils
- 2 slices wholemeal bread
- 1 medium carrot, grated
- 1 small courgette, grated
- 75g (1 cup) grated cheddar cheese
- 50g (1/2 cup) frozen peas and corn
- 1 tsp dried mixed herbs
INSTRUCTIONS
- Soak the lentils in cold water for 3-4 hours or overnight.
- Preheat the oven to 200c / 400f and line two baking trays with parchment paper.
- Blitz the bread in a food processor until it reaches a breadcrumb consistency. Tip the breadcrumbs into a bowl and put to one side.
- Drain the lentils well and add them to the food processor with the grated carrot and courgette. Blitz until all the lentils have broken down and the ingredients are well combined.
- Add in the breadcrumbs, grated cheese, frozen peas and corn and dried herbs and mix by hand.
- Form the mixture into approximately 15 golf ball sized balls. Place on the baking tray and flatten with a spoon.
- Bake in the oven for 20-25 minutes, turning after 15 minutes.
- Allow the nuggets to cool for 10 minutes on the tray before serving (this helps them to firm up).
- Serve straight away or keep in an airtight container in the fridge for 48 hours.
- The nuggets can also be frozen before cooking. Freeze in a single layer on a plate or tray and then transfer to a freezer bag. Bake from frozen adding an extra 5 minutes to the cooking time.
Read more our recipe : Cilantro Lime Cauliflower Rice
For more details : https://bit.ly/2oFiEng
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