Veggie Sticks

Veggie Sticks

Get all the pros of fish sticks without all the cons like mercury, PCBs and animal cruelty! These Veggie Sticks not only come together in a breeze, they are also super delicious and great for the office, a hike or a trip across the country.

 

2 pounds cooked potatoes (I steam mine using the InstantPot electric pressure cooker)
1/2 pound frozen green peas, thawed
1 red bell pepper, finely diced
1 bunch parsley, chopped
1/2 red onion, finely diced
1 clove garlic, pressed
1 large carrot, finely diced
black pepper and nutmeg to taste
breadcrumbs

1. Mash potatoes using a potato masher. Add some black pepper and nutmeg.

2. Add all the other ingredients and combine by hand (trust me, it really works best that way!).

3. Take 1/4 cup of the batter, form a ball and roll it in breadcrumbs. Use your hands to shape them like fish sticks and place them on a silicone baking mat. Repeat until the batter is used up.

4. Bake for 15-20 minutes @ 350°F /180°C and another 10 minutes at 425°F / 225°C.

Enjoy!

 

  • Lauren Andalora

    Are the potatoes chilled, room temp, or warm when you use them?

    • Christian

      About room temperature, if they’re too hot you’ll burn your fingers!