Vegetable nuggets
Print outA vegetable nugget made from broccoli, cauliflower and peas with great chewiness and good protein content
Portions
Nutrition and climate performance
Portion size: 110g
Ingredients
Finished quantity of steak:
- 11,0 kg Vegetable nuggets
Ingredients
- 2500 gram Dry Simsubas
- 2000 gram broccoli tinned
- 2000 gram cauliflower thawed
- 1000 gram 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
- 2000 gram Water content (when using frozen purees as vegetables, reduce water by 10%)
- 1000 gram 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.