Gluten free veggie nuggets
    Servings Prep Time
    24nuggets 60minutes
    Cook Time
    20minutes
    Servings Prep Time
    24nuggets 60minutes
    Cook Time
    20minutes
    Instructions
    1. Fill a large stock pot with water and place over high heat to boil. Once boiling, salt the water well and blanch the greens for 30 seconds. Remove with a slotted spoon and set aside in a colander to drain. Next, add the root vegetables to the pot and boil for 5 minutes. Then add the peppers and brassicas, and garlic cloves. Boil another 5 minutes or until all the vegetables are knife tender. Drain.
    2. In your food processor, process the tortilla chips until they resemble a fine powder. Set aside.
    3. Add the greens and pulse until minced. Place in a fine mesh sieve to drain.
    4. Add the remaining vegetables and pulse until minced. Add to the sieve.
    5. Let the vegetables sit to drain in the sieve for about 5 minutes to allow most of the water to drain. Then transfer the vegetables to a clean kitchen towel, wrap the towel around the vegetables and squeeze firmly over the sink. Continue to twist and squeeze the towel until most of the liquid has drained.
    6. Transfer the vegetables to a mixing bowl along with the crushed tortilla chips.
    7. Add the remaining ingredients to the mixing bowl, mix well to incorporate all ingredients.
    8. Form into desired nugget shape with your hands. If you intend to deep fry, or cook in some other way later, freeze the nuggets at this stage. If you intend to pan fry, continue.
    9. To pan fry, heat oil in a skillet over medium high heat until simmering. Add the nuggets, being careful not to over-crowd the pan, and fry for about 2 minutes per side, or until deep golden brown.
    10. Drain on paper towels and enjoy!