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Vegetable nuggets

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Vegetable nuggets

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A vegetable nugget made from broccoli, cauliflower and peas with great chewiness and good protein content
Category Steaks, burgers or balls
Portions 100

Nutrition and climate performance

Portion size: 110g

Ingredients

Finished quantity of steak:

  • 11,0 kg Vegetable nuggets

Ingredients

  • 2,5 kg Dry Simsubas
  • 2,0 kg Broccoli thawed
  • 2,0 kg Cauliflower thawed
  • 1,0 kg Green peas thawed
  • 150 gram Salt
  • 200 grams Onion powder
  • 100 grams Garlic powder
  • 20 grams Black pepper
  • 20 gram Coriander
  • 30 grams Pepper mix
  • 800 grams Potato flour
  • 2,0 kg water (when using frozen purees such as vegetables, reduce water by 10 %)
  • 1,0 kg Rapeseed oil

Instructions

Mixing

  • Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot.
    NOTE! When mixing with inferior stirring (saucepan or by hand) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.

Instruction

  • Blend the vegetables in a food processor
  • Mix the dry ingredients.
  • Then mix in all the other ingredients
  • Start mixing at a low speed and when all the liquid has entered the powder, increase the speed.
  • Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 1 minute in the cooking pot. Do not run too long as the texture may become too tough.
  • Form nuggets and deep-fry at 170 degrees to an internal temperature of about 86 degrees.

Tips

  • Like a cookie dough, roll out the dough like a sausage and cut it into pieces.

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