There has been a lot of press recently about the need to reduce the sugar our children are having every day, but it’s not always easy finding sugar-free snacks. These veggie ‘nuggets’ are delicious hot or cold – and so can easily be included in a lunchbox as well as featuring at snack time. 

All you need: 

  • 2 medium potatoes (about 300g) – or leftover mashed potato 
  • 1 medium carrot (about 100g) 
  • 1/3 head broccoli (about 100g) 
  • 50 g cheddar cheese (optional) 
  • 1/2 small onion 
  • 1 small clove garlic 
  • Gram flour 
  • Ground flax seed (optional) 
  • Butter &/or olive oil 
  • 1 small garlic clove 
  • Salt and pepper 

Makes 12-15 

All you do: 

  1. Finely chop the onion and fry in a small glug of olive oil or butter until soft and translucent; add the minced garlic and continue to fry for a further 2-3 minutes 
  2. Steam or boil the scrubbed potatoes until soft (no need to peel) – I used Maris Piper as they are wonderful mashed. Add the broccoli for 3-4 minutes to soften 
  3. Grate the carrot and the cheese, chop the broccoli finely and mash the potato 
  4. Stir the potato, cheese, carrot and broccoli together to a thick goop. Season to taste. Place 3-4 tbsp gram flour and 1 tbsp ground flaxseed on a plate 
  5. Form small ‘nuggets’ and coat in the gram/flax seed mix and place on a lined baking tray. Brush with melted butter or olive oil 
  6. Bake in a 170C Fan oven for 30-40 mins, turning after 20 mins 
  7. Serve hot or cold. They are quite soft when hot, but firm up on cooling 
  8. I served with a dip made from yoghurt flavoured with paprika, cayenne, turmeric and a spoon of ketchup – you can adjust the spiciness to suit your/your child’s taste 

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