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Baked Lentil Veggie Nuggets Recipe

Baked Lentil Veggie Nuggets Recipe
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Drain soaked lentils

Put all ingredients except cheese together in a blender and blend

Transfer the mixture in a glass bowl Add Cheese and mix it well

Shape the mixture into cakes

Coat the cakes in breadcrumbs

Place them in baking parchment

Bake at 180 °C for 15 minutes

Serve it into your kid's tiffin box

Tiffin Sides:

Pomegranate (you can use whatever fruit you prefer) and bread

Pallavi Nigam Sahay

Pallavi Nigam Sahay

Chef Pallavi Niham Sahay is the author of the recently released cookbook 'The Bhojpuri Kitchen'. She has a culinary diploma from ICIF (Italy) and has worked with Grand Hyatt Mumbai. She is very passionate about popularising the cuisines of Madhya Pradesh (her hometown) and Bihar (her husband's hometown).

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