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Lentil Vegetable Nuggets – Vegan, Gluten-free, Healthy, Kid-friendly, simple and easy to make, Perfect for any party as an appetizer or snacks.
These Lentil Vegetable Nuggets are fun and delicious for snacks or meals. It tastes great in sandwiches, in burgers or even in Pita bread.
I could eat these nuggets/fritters, all day long. 🙂
Lentil Vegetable Nuggets
This simple veggie nugget recipe is made with red lentils, lots of vegetables, salt, ginger-chili paste, mint, and chickpea flour.
Mint gives a very nice flavor and aroma. Whereas chickpea flour works as a binding agent in this recipe.
These are little Indian tasting fritters. They, either cold or warm are a perfect pair for ketchup on the side for dipping!
We are very particular about ketchup or any dipping sauce. My family loves nice thick and rich Ketchup. One of our favorites is Hunt’s Best Ever Ketchup.
Hunt’s thickest, richest, best ever Ketchup. It pairs so well with this Vegetable fritters/nuggets.
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Click HERE to see if your local Walmart provides the grocery online pick-up service.
Click the below Image to shop the Product.
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Coming back to the recipe, The process of making Lentil Vegetable Nugget is super easy!
Here is the step by step process.
Step one – Pre-prep
Soak Red lentil overnight or at least 5 to 6 hours. Drain the water completely.
Roughly chop the vegetables of your choice. Today I have used bell peppers, Zucchini, Carrots, and broccoli.
Peel the garlic and chop the mint leaves.
Step two – Grind
Gather all the ingredients in a food processor. Add salt, ginger chili paste, and chickpea flour.
Mix them until you get a thick paste.
Step 3 – Frying
Shape them into a round disk and fry them in medium hot oil until crisp.
Enjoy it hot or cold with Hunt’s Best Ever Ketchup!
So simple right?
So what are you waiting for? Read the recipe, go into the kitchen make these nuggets and enjoy it with tea or coffee!
Lentil Vegetable Nuggets
- Hunt's Best Ever Ketchup
- ½ cup - Red lentil / Masoor Dal
- 1 cup - Chickpea Flour
- ¼ cup - Broccoli
- ¼ - zucchini
- ¼ cup - bell pepper
- ¼ cup - carrots
- 1 tablespoon - mint
- salt to taste
- 1 teaspoon - Ginger-chili paste Each
- 6 to 7 cloves - Garlic
- Oil for frying.
- Soak Red lentil overnight or at least 5 to 6 hours. Drain the water completely.
- Add all the ingredients in a food processor.
- Mix them until you get a thick paste.
- Take it out in a bowl.
- Heat oil over medium to high heat in a cast iron pan.
- Shape the nuggets batter into a round disk and fry them in medium hot oil until golden brown in color from both the sides and crisp.
- Enjoy it hot or cold with Hunt's Best Ever Ketchup!
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