Delicious, quick and incredibly easy veg potato nuggets or cutlets, mixed with veggies of your choice giving you the yummiest crispy vegan appetizer ever!
Monsoon season in India calls for all the fried food and a hot cup of chai, right? As much I love indulging in pakodas, I feel that any form of fried food does a great job, when it comes to rainy day indulgence, even these delicious vada pav made at home or even a curry based recipe would do. A comforting bowl of Maggi/ Ramen noodles or soupy Thai red curry, or just any meal that is so inviting in this pleasant monsoon weather, is what I enjoy the most.
These mix vegetable potato nuggets have made their entry to my monsoon-food list and I could not wait to share this easy vegetarian (and vegan) recipe with you all. Check out the video at the bottom of the post to believe how simple they are to make! Ditch the frozen packs and make veg nuggets at home in simple steps. Fry them or bake them or use an air fryer - I have all methods listed down for you guys.
The best part? These nuggets are so easy to make and are freezer-friendly. You can have them ready in your freezer and use them whenever you crave for fried food! Scroll down to recipe card for freezer instructions.
So what do we have here? Just a very basic potato mixture that you make for aaloo tikki (Indian street food potato cakes), or for these vegan sesame toasts, so basically a mix of potatoes, salt and pepper and a little bit of chilli if you like spicy nuggets. A little bit of garlic too if you like. The potato cutlet mixture is then jazzed up by adding vegetables of your choice that are cooked and lightly blended for an easy texture.
Be flexible with veggies and choose whatever you like. I like using basic capsicum and carrots and cooked them with some salt to be added to the potato cutlets. Highly recommend adding corn to these nuggets or even some toasted peanuts for that crunch.
How to make mix vegetable potato nuggets?
Bring together the veggie and potato mix and shape them into oval-shaped cutlets. The mixture should come together easily without needing a binding agent like flour or bread. Make sure you blend the cooked veggies only a few seconds in the blender and not and prepare them to be coated with a thin layer of corn flour/ corn starch slurry and a thick layer of bread crumbs that help with the crispy exterior of the nuggets.
Important tip: refrigerate the nuggets for at least 15 minutes. Refrigeration will help the nuggets hold their shape when transferred to hot oil for cooking or when baking these nuggets in the oven or an air fryer.
All you are left to do is add these vegetable potato nuggets to hot oil and cook them until they are browned up and absolutely crunchy-yummy looking. Enjoy these nuggets as an appetizer or an evening snack, or sandwich them between two slices of breads or burger buns (get inspired by these corn burgers recipe) & serve them to kids. How about adding them over some greens to make a delicious salad with some homemade basil vinaigrette? Absolute favorite way to enjoy these nuggets!
What to serve with Homemade Potato Nuggets?
Enjoy these nuggets with some homemade whipped feta dip or garlic mayo or pick something healthier like roasted beetroot hummus. Looking for more dip options? Here is a list of all dips and sauces on the blog.
Healthier options to cook nuggets instead of deep frying
- BAKING: You can bake these veggie nuggets in the oven instead of deep frying. Pre-heat the oven to 200 degree celsius and brush oil on parchment sheet. Place the nuggets (make sure they are firm so dont skip the refrigeration process) on the sheet. Brush some oil over the nuggets and transfer to oven and bake for 25-30 minutes.
- AIR-FYRER: You can also cook these veg nuggets in an air fryer. Set the temperature to 200 degree celsius and brush oil on both sides of the nuggets. Place them in the fryer and air fry for 15-20 minutes until crispy and golden brown.
More potato appetiser recipes on the blog:
- vegetarian sesame toasts
- aaloo tikki (Indian street food)
- healthy baked aaloo chaat
- loaded potato skins
- baked garlic butter french fries
- crispy honey chilli potatoes
- oven baked parmesan potato wedges
Check out the video for how to make veg potato nuggets at home
Mix Vegetable Potato Nuggets
- Prep Time: 30
- Cook Time: 10
- Total Time: 40 minutes
- Yield: 12-14 pieces 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Indian
Description
Delicious, quick and incredibly easy veg potato nuggets or cutlets, mixed with veggies of your choice giving you the yummiest crispy vegan appetizer ever!
Ingredients
- 300 grams boiled and mashed potatoes
- 2 tbsp oil
- 2/3 cup chopped carrots
- 2/3 cup chopped green capsicum or any bell pepper
- 1/4 cup chopped onion
- 1/2 cup water
- 1/2 cup corn flour (or corn starch)
- salt
- pepper
- 3/4 cup bread crumbs (for homemade, see note 1)
Instructions
- To a pan, add oil and let heat for a minute. Add chopped onions and saute until light brown. Add chopped carrots and capsicum or bell peppers. Add salt and pepper and cook for 2-3 minutes on medium low flame until the veggies are lightly cooked.
- Let cool in pan for about ten minutes and lightly mash or bend for 2-3 seconds in a blender/ food processor - do not over-mash.Â
- Add the veggie mix to mashed potatoes and mix until well combined. Shape the cutlets into rounds or oval however you like and keep aside.
- To a mixing bowl, add corn flour and water. Mix and add salt and pepper.
- Dip the cutlets or nuggets into the cornflour slurry mix and immediately into the bread crumb mix (see video for veg nuggets in this post for reference - right above the recipe card)Â
- Refrigerate the nuggets for 15 minutes.
- (Healthier options to cook veg nuggets listed in notes!) Add oil in a large kadhai and deep fry the nuggets until golden brown. Serve with ketchup or dip of your choice. Enjoy!
Notes
- Nutrition chart listed below is for deep frying method.
- To make bread crumbs at home, simple add bread slices to a food processor or blender and blitz until crumbs are formed. I used white bread slices for this recipe.
- Healthier options to cook potato nuggets: BAKING: You can bake these veggie nuggets in the oven instead of deep frying. Pre-heat the oven to 200 degree celsius and brush oil on parchment sheet. Place the nuggets (make sure they are firm so dont skip the refrigeration process) on the sheet. Brush some oil over the nuggets and transfer to oven and bake for 25-30 minutes. AIR-FYRER: You can also cook these veg nuggets in an air fryer. Set the temperature to 200 degree celsius and brush oil on both sides of the nuggets. Place them in the fryer and air fry for 15-20 minutes until crispy and golden brown.
- To freeze potato nuggets - fry them until half done and just about set and the crumbs are cooked. Transfer them to a plate or rack to get rid of any excess oil. Store in airtight container and transfer to freezer. When using, thaw them at the kitchen counter (on room temp) and cook with your desired method: deep frying/ air frying or baking.
Keywords: vegetarian, vegan, potato, vegetable, nuggets
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