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
a healthy lunch or dinner
- 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
Roughly chop spinach
Into a food processor add chick peas and vegetables
Season with salt & pepper, cayenne pepper, nutmeg, paprika and cumin
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
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.