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Add the cauliflower rice to a saucepan with 1/2 cup of water. Bring to a boil. Reduce to a simmer and cook the rice through for 3-4 minutes or until tender. Drain away any excess liquid and squeeze any extra water out from the rice. Set aside to steam dry.
Finely dice the bell pepper and onion and roughly chop the cilantro. Add the cooled cauliflower rice to a food processor along with the bell pepper, onion, garlic, cilantro, ground almonds, salt, and pepper. Pulse well to combine.
Add the tahini to the food processor. Blend well to combine, creating a thick paste. The mixture should not be too wet or too dry and should be shapeable with your hands.
Line a shallow oven tray with baking paper. Add 1/4 cup ground almonds to a small bowl and season with a little salt and pepper. Divide the paste mixture into 12 even-sized portions, creating nuggets with your hands. Roll each nugget in the ground almonds to create a light breading.
Arrange the breaded nuggets across the lined oven tray. Bake for 15-17 minutes or until piping hot through and golden brown all over. Serve immediately.