Veggie Fingers:


How to Make – Veggie Fingers

Veggie fingers are a healthy food to have on your dinner plate.

They are full of goodness and full of flavour.

I am pleased to be sharing this recipe for veggie fingers with you.

You don’t have to be a vegetarian to enjoy them.

If you want an alternative to meat, I recommend trying these.

We all struggle at times with “What are we going to have for dinner tonight?”

Sometimes we get fed up with the same old things. It is nice to change it up a bit.

Even if you’re not a vegetarian, it is good to alternate and have a meat free dinner at least a couple of days in the week.

These veggie fingers are great for freezing. When you are ready to cook them, they can be cooked from frozen or they can be defrosted before cooking if you prefer.

30 veggie fingers


Great For:
a healthy lunch or dinner


Cooking Time:
20 mins


Butternut Squash & Sweet Potato Soup

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  • 1 can of chick peas
  • 30g sugar snap peas
  • 50g carrot
  • 40g broccoli
  • 40g cauliflower
  • 40g leek
  • 30g spinach
  • 1 spring onion
  • ½ freshly squeezed lemon (optional)


  • salt & pepper
  • ¼ tsp cayenne pepper
  • 1 tsp nutmeg
  • 1 tsp paprika
  • 1 tsp of cumin
  • 1 egg
  • 2 heaped tbsp of tahini (or peanut butter)
  • 60 – 70g breadcrumbs
  • Flour (any type), egg and breadcrumbs for coating
  • Olive oil for frying

Veggie Fingers – Method & Instructions


Drain chickpeas in a colander and rinse with cold water

Chop end of sugar snap peas and cut in half

Peel and grate carrot

Roughly chop broccoli

Roughly chop cauliflower

Dice leek

Roughly chop spinach

Into a food processor add chick peas and vegetables

Season with salt & pepper, cayenne pepper, nutmeg, paprika and cumin

Add egg

Blast mixture for a couple of minutes in the food processor

If you don’t have a food processor or blender then chop all vegetables up very tiny and mix in a bowl

Add tahini to the mixture in the food processor

Give it another blast for 1 minute in the food processor

Add breadcrumbs to the mixture in food processor

Blast mixture for 1 minute in the food processor

Place mixture into a bowl and give a mix with spatula or wooden spoon

Add lemon juice (optional)

Weigh out 30g portions of the mixture

Bind each 30g portion into your hand

Flatten and make it into a rectangle finger shape

Place veggie fingers on a plate and refrigerate for 1 – 2 hours

Dip veggie fingers into flour making sure to cover all sides

Then dip in the egg

Then dip into the breadcrumbs

Place back in the fridge for half hour

Fry on a low heat for 3 – 5 minutes on each side

Turn heat up to a medium heat and cook both sides for a couple of minutes to give the crispy texture to the outside coating

Remove veggie fingers from frying pan and drain on some kitchen roll

Serve with whatever you like. I recommend trying them with new potatoes and home made coleslaw


How to make veggie fingers - lifestyle with sharon

Veggie Fingers

These veggie fingers are so simple to make.

So full of goodness and delicious to taste.

They are low GI, which means they will keep your stomach satisfied for longer. And blood sugar levels will not spike. 

Good all round healthy recipe.

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