3 medium russet potatoes, peeled, diced and boiled for about 10 minutes (until tender)
1 cup cooked quinoa (I used rainbow quinoa, but any color will work)
1/2 cup green peas, blanched
1/4 cup carrot, peeled and finely diced
1/4 cup red onion, finely chopped
1 Tbsp. olive oil
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Preheat oven to 400 degrees Fahrenheit. To a bowl, add boiled potatoes, quinoa, and peas. Mash together with a pastry cutter or potato masher. Add carrots, red onion, olive oil, salt, pepper, garlic powder, and cumin. Stir well, until everything is evenly incorporated. Shape into nuggets and place on a greased baking pan. Bake for 20 minutes. Remove from the oven, flip each nugget over, and bake again for 15 to 20 minutes-or until golden. Makes about 30 nuggets.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram.
Something Vegan on Instagram: http://instagram.com/somethingvegan