Curried Potato Nuggets | Bob's Red Mill Natural Foods

Name: Curried Potato Nuggets | Bob's Red Mill Natural Foods
Total time: 60 min
Ingredients: 2 tsp Oil (10 mL); ¼ cup minced Yellow Onion (40 g); 2 tsp grated Ginger (12 g); 2 tsp finely minced Garlic (12 g); 2 tsp Curry Powder (12 g); ½ tsp Salt (3 g); 1 ½ cups Water (360 mL); ½ cup frozen Green Peas and Diced Carrots (65 g); 2-2 ½ cups Potato Flakes (180-225 g); ½ cup Unbleached White All-Purpose Flour (60 g); 2 cups Panko Breadcrumbs (120 g ); 2 Eggs (100 g ); ½ cup diced Mango, fresh or frozen (85 g); 1 Tbsp Sugar (15 g); 3 Tbsp Rice Vinegar (45 mL); 2 Tbsp Ketchup (30 mL); 2 Tbsp Water (30 mL); 2 Tbsp Worcestershire Sauce (30 mL) (use vegan Worcestershire for a vegetarian version); ¼ cup finely minced Cilantro (10 g)

www.bobsredmill.com

These nuggets have all the flavors of a vegetable curry in a crunchy, savory bite. Enjoy them as a snack or as part of a meal.

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Blender
Food processor
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Parchment paper
Saucepan
Stove
Fork
Plastic wrap
Refrigerator
Chef's knife
Cutting board
Oven
Mixing bowl
Whisk

Ingredients

2 tsp Oil (10 mL)
¼ cup minced Yellow Onion (40 g)
2 tsp grated Ginger (12 g)
2 tsp finely minced Garlic (12 g)
2 tsp Curry Powder (12 g)
½ tsp Salt (3 g)
1 ½ cups Water (360 mL)
½ cup frozen Green Peas and Diced Carrots (65 g)
2-2 ½ cups Potato Flakes (180-225 g)
½ cup Unbleached White All-Purpose Flour (60 g)
2 cups Panko Breadcrumbs (120 g )
2 Eggs (100 g )
½ cup diced Mango, fresh or frozen (85 g)
1 Tbsp Sugar (15 g)
3 Tbsp Rice Vinegar (45 mL)
2 Tbsp Ketchup (30 mL)
2 Tbsp Water (30 mL)
2 Tbsp Worcestershire Sauce (30 mL) (use vegan Worcestershire for a vegetarian version)
¼ cup finely minced Cilantro (10 g)