My husband ate my blog post.
Yep, you read that right, my husband ATE my blog post.
I made some delicious little veggie nuggets for dinner last night, and before the ravenous hoards scoffed the lot, I hid a couple in a container in the fridge so I could photograph them in better light this morning.
So, this morning rolls around, the sun is shining, our family room is filled with glorious, good photo taking, light so I go to the fridge to grab the veggie nuggets and they are gone. GONE!
I send a frantic text to my husband.
Me – Do you know what happened to the left-overs from dinner that were in the red container?????
Him – I ate them.
Me – You WHAT?????
Him – I got hungry last night while I was watching a movie. Was that a bad thing??
Me – Arrrrghhhh!!!!!
I am pretty sure these things don’t happen to the real food bloggers.
I’m going to have to start labeling my fridge containers like I am a uni student living in a share house – “Blog post, DO NOT EAT!’
Lucky for my husband, I happened to put a few in the freezer to see how well they’d freeze (and they freeze well) so I cooked up a few more while the sun was still shining, and turned them into a monster lunch for Noah.
- 6-8 medium sized mashing potatoes
- 1 onion, finely diced
- 1 clove of garlic, finely diced
- 2 large carrots, grated
- broccoli, diced and steamed.
- spinach finely chopped and steamed.
- 1 egg
- 2 cups breadcrumbs
- 2 tbs herbs
- salt and pepper
- olive oil
- The exact amounts in this recipe will vary according to how many nuggets you want to make, and feel free to substitute other veggies to add to the potato base.
- Boil and mash the potatoes and allow to cool.
- Steam or microwave the broccoli until it is quite soft but not falling apart.
- Steam or microwave the spinach until soft (I put it in with the broccoli!)
- While potatoes are cooling add a little olive oil to a medium sized pan and cook the onion and garlic until they are soft and translucent.
- Add the grated carrot and cook on a medium heat until the carrot is nice and soft.
- Add the broccoli and spinach to the carrot mixture and cook until everything is nicely softened, mash the broccoli slightly as you cook it.
- Add the veggie mixture to the mashed potatoes along with a tablespoon of fresh or dried herbs (whatever you have on hand), salt and pepper to taste, and an egg. Mix well.
- If your mixture is too dry add another egg, if it is too wet add some breadcrumbs until it is of a consistency that you can roll into balls and squish into nuggets.
- Combine the other tablespoon of herbs with the breadcrumbs in a shallow dish. Form nuggets from your veggie mixture and coat them with breadcrumbs .
- Once you have made all your nuggets, heat a little more olive oil in a fry pan and fry the patties until they are warmed through and brown on both sides.
- Serve with your favourite dipping sauce.
We ate these as a side dish to our chicken strip dinner last night, with a simple garlic, yoghurt and mint dip. And today Noah ate his monsterous veggie nuggets for lunch with salad and tomato sauce.