+ 1/2 cup of grated raw cauliflower/broccoli -I used 430 g raw cauliflower, florets + 180 g raw broccoli florets
brown onion, peeled, diced
size 6 (or 4 chia eggs if vegan)
dried herbs - I used a mix of mint and basil
11 1/2 cup
(200g)Gluten Free Oat Flour or Almond Flour if paleo
and pepper- adjust regarding tastePreheat oven to 200 C.
a baking tray covered with baking paper. Set aside.
a food processor with the S blade attachment, blend on high speed the cauliflower florets, broccoli florets and peeled brown onion until it forms a raw fine vegetable crumb - looks like cauliflower rice. You should obtain 3 cup and 1/2 cup of packed 'vegetable crumb'.
eggs, oat flour, herbs, salt and pepper.
again on low speed until combine.
into a bowl and using a spatula combine again until it forms a consistent vegetable paste. If too moist add a bit more oat flour until it forms a paste that you can easily hold in your hand to form nuggets, Add extra oat flour 1 tablespoon at a time if needed.
your hands with olive oil and using your hands forms small vegetables nuggets (or balls or any small shapes you enjoy to make and are fun to eat).. If you like you can coat some of them with extra oat flour by rolling them in oat flour into a plate. I tried and it is tasty too while I prefer the uncoated version.
the vegetables nuggets onto a baking tray covered with baking sheet.
for 25 -35 minutes at 200 c until crispy and golden/brown outside but still moist in the centre.
hot with dip of your choice or as a side dish with meat or fish. It is also very tasty to eat them at room temperature and they make a lovely addition to your kids lunch box.
can also freeze the batter before baking and defrost the day before using.
1 handfull of cauliflower pieces. Leave it for 6-7 minutes and cover with a lid 2) Cut the red onion into big slices and add it to the pan together with the cauliflower pieces and salt, cumin and your own spices 3) While the veggies are frying on the pan, the prepare the dressing
I dag fortsætter vi med opskrifter på det lækre smørrebrød, jeg serverede i påsken. Dagens smørrebrødsopskrift er roastbeef, og det er et traditionelt stykke smørrebrød i den forstand, at toppingen er ristede løg, peberrod og surt