Did you love our Veggie Protein Toddle Tots recipe? Is packing unexpected health benefits into their typically greasy favorite foods your passion in life? Splendid, you will absolutely love this simple nugget recipe! Their creamy texture melts in your mouth and nutritional yeast and cheese add a nutty cheesey flavor that can’t be resisted! If you don’t want to pan fry them, bake until golden brown. If you want to avoid gluten in the breadcrumbs, this would serve up just as scrumptiously as a mash!
These nuggets have just a few ingredients and only take a few minutes. The most time consuming parts is cooking the lentils, which you can do beforehand. Among all legumes and nuts, lentils have the 3rd highest protein attribution, at 26% of the calories being devoted to protein. That makes them the perfect chicken substitution whether your’re attempting to limit meat consumption or just vary the sources of protein your child is getting.
Goodbye to dependence on frozen food monopolies!
Especially because the sweet potato in these is so savory, little ones will gobble them up before they even realize it’s not Tyson! They’ll even freeze up just as well and you can pop them out whenever to add to any meal.
Lentil Sweet Potato Nuggets Recipe
- 1/2 cup lentils
- 1 1/5 cup water
- 1 sweet potato
- 1 clove garlic
- 1/2 cup breadcrumbs
- 1/2 cup cheddar cheese
- 1/3 cup nutritional yeast
- 2 tbs milk
- 2 tbs butter
Cook sweet potato (in oven for 40 minutes, microwave for 5) and boil lentils and water (for about 15-20 minutes or until soft). Roast garlic and then combine all ingredients save half breadcrumbs and mash together. If too loose, add more breadcumbs, if too dry, add more milk. Form dough into nuggets and roll in remaining breadcrumbs. Pan fry in coconut oil until each side is golden and serve with your favorite dipping sauce!