Healthy Tuna Veggie Nuggets (Carrot-Green Mustard-Mushroom)
Ingredients:
- 350 grams tuna fish, minced
- 2 carrots, grated
- 1/2 bunch green mustard leaves, finely chopped
- 7 stalks spring onions, briefly sautéed with a bit of oil
- 10 button mushrooms, finely chopped
- 3 eggs
- 3 tablespoons mushroom broth or stock
- 4 tablespoons tapioca flour
- 6 tablespoons all-purpose flour
- 5 tablespoons breadcrumbs
- 2 tablespoons fish sauce
- 250 ml milk
Spice Paste:
- 8 cloves garlic
- 5 shallots
- 1 onion
- 1 tablespoon coriander seeds
- 4 candlenuts
- 3 teaspoons ground pepper
- 5 teaspoons salt
Coating Ingredients:
- 7 tablespoons all-purpose flour
- 3 eggs (add 2 teaspoons ground pepper)
- 300 grams breadcrumbs
- Aluminum foil for steaming
Instructions:
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Prepare the Vegetables and Fish:
- Blend tuna, carrots, green mustard leaves, mushrooms, and briefly sautéed spring onions separately.
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Make the Spice Paste:
- Blend garlic, shallots, onion, coriander seeds, candlenuts, ground pepper, and salt with milk until smooth. Mix well.
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Combine Ingredients:
- Add eggs one by one followed by mushroom broth, mixing thoroughly.
- Stir in tapioca flour and all-purpose flour until well combined.
- Add breadcrumbs and mix until evenly distributed.
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Steam the Mixture:
- Preheat steamer. Roll mixture into aluminum foil like making a rice cake. Steam for 40 minutes.
- Remove, let cool, then cut into pieces.
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Prepare Coating:
- Coat nugget pieces with all-purpose flour, then egg mixture, and finally breadcrumbs. Repeat until all nuggets are coated.
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Freeze and Fry:
- Freeze coated nuggets for at least 3 hours to ensure breadcrumbs stick well.
- Heat oil in a pan over medium heat. Fry nuggets until golden brown. Remove and drain on paper towels.
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Serve:
- Enjoy these nutritious tuna veggie nuggets hot and crispy!
This recipe for Healthy Tuna Veggie Nuggets combines the goodness of tuna with a variety of vegetables, making it a wholesome choice for any meal or snack.
