- Prep Time
- 10 mins
- Cooking Time
- 30 mins
- Total Time
- 1 h
- Makes
- 30 nuggets
Ingredients
- 1/4 cup
- olive oil, divided
- 60 mL
- 1 pkg
- Compliments Frozen Vegetable Mix For Soup, thawed and drained
- 750 g
- 1/4 cup
- hulled hemp seeds
- 60 mL
- 1 tbsp
- grainy mustard
- 15 mL
- 1/2 tsp
- each chili powder, oregano, salt
- 2 mL
- 1 1/4 cups
- breadcrumbs, divided
- 300 mL
Method
- Step 1
- Preheat oven to 425˚F (220˚C). Line large baking sheet with parchment paper; brush parchment with 1 tbsp (15 mL) oil. Set aside.
- Step 2
- Add drained soup mix veggies, hemp seeds, grainy mustard, chili powder, oregano and salt to food processor; pulse until finely ground. Add 1/4 cup (60 mL) breadcrumbs; pulse until combined. Transfer to bowl; chill mixture at least 30 min., or until firm. Scoop 2 tbsp (30 mL) at a time and shape into patties; roll in remaining breadcrumbs to coat. Make 30 patties. Arrange on prepared baking sheet 2-in. (5-cm) apart. Drizzle with remaining oil.
- Step 3
- Bake 12 to 15 min. until golden brown. Serve with Compliments Roasted Red Pepper Dip, if desired.
Tips
Use gluten-free breadcrumbs as an alternative.
Season nuggets as desired with Tex-Mex seasoning, steak spice blends or Cajun seasoning.
Break up frozen veggies by dropping unopened bag on the counter a few times.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 230
- Fat:
- 11 g
- Saturated Fat:
- 1 g
- Carbs:
- 27 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Protein:
- 7 g
- Sodium:
- 420 mg