Crispy Veg Nuggets with Sichuan Sauce

These veg nuggets are a great alternative to chicken nuggets. They happen to be vegan, and are loaded with veggies. Kids and adults both love them!

Course Snacks & Appetizers

Cuisine Indian Chinese

Prep Time 15

Cook Time 10

Total Time 25

Servings Nuggets

Calories 125kcal

Author Richa

½ cup Carrots finely shredded
½ cup Green Beans finely chopped (french beans)
2 cups Cabbage finely shredded
2 teaspoons Garlic finely chopped
2 teaspoons Ginger finely chopped
3 tablespoons Sichuan sauce or any other hot sauce like Sriracha + extra for serving
1 teaspoon White Pepper Powder
½-3/4 teaspoon Salt
4 tablespoons Corn flour
2 tablespoon All purpose flour / Maida
Oil for deep frying

Add the carrots, beans and cabbage to a food processor and process very finely.
Take the mixture out in a bowl and add ginger, garlic, sichuan sauce, salt, white pepper, corn flour and all purpose flour and mix well. The veggies will start releasing liquid and you'll get a thick batter (like in the video above). Form into 1.5" long cylindrical fingers. Form all the fingers.
Heat oil for frying the fingers. The temperature should be between 325-350F (180C). Deep fry the fingers, making sure not to overcrowd the pan or the temperature of the oil will drop really fast. Fry till they are a deep golden brown, and then take them out on a tissue lined plate.
Serve immediately with sichuan sauce or ketchup on the side.