Ingredients: squash/courgette, shredded light mozzarella cheese, corn, hemp flour, tomatoes, chili, garlic, olive oil, cooking spray, sea salt, pepper, paprika powder
Tools: chopping board, chopping knife, spatula, blender, non-stick pan, bowl x 2, tablespoon, teaspoon, measuring jug (i have measures on my blender)
Oven-proof baking form with brown/oven proof paper.
Chop all veg (except corn) Grate the squash/courgette
Mix in a blender until it looks like this
Put veg-mix/nugget mix and hemp flour in two separate bowls.
Form into nugget-size patties. Drizzle with olive oil. Heat on 200 degrees celcius for 10-15 mins, turn and heat for another 5-10 mins.
Mix Ingredients for tomato sauce/salsa in the blender (tomatoes, some of the chili and garlic, paprika powder, tomato pure).
Heat in a non-stick pan with some olive oil for 3-5 mins.
Take the nuggets out of the oven when golden like this.
Serve with salsa/tomato sauce on the side. Enjoy 😋🍴
- 1.0c Hemp flour
- 2.0c Squash/courgette
- 1/2c Shredded light mozzarella
- 1/2 Chili pepper
- 3.0 Cloves garlic
- 1/2c Corn
- 1.0c Tomatoes
- 1.0Tbsp Tomato pure
- 1/2tsp Paprika powder
- Olive oil/cooking spray