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A low-protein recipe for kids and adults with PKU —
by Dianne Sullivan

These nuggets look just like the ones at the fast food restaurants and they taste great!

400 gm raw carrots
20 gm instant mashed potato flakes
10 gm dried minced onion flakes
100 gm Dietary Specialties™ DP Low Protein Baking Mix
6 gm Energy Food egg replacer
3 gm garlic powder
seasoning, salt, pepper to taste

Put carrots into food processor. Chop until almost pureed (a paste with a little texture to it). Put chopped carrots into a bowl and add the rest of the ingredients. Mix well. The mixture should be very thick, dry and smooth. Shape 10 gm balls into the shape of a “chicken nugget”. Use finely ground lo-pro breadcrumbs to coat the nuggets (optional but the end result is better). Drop nuggets into hot oil. A deep fryer works best, but a pan with about one inch of oil also works. Fry them for a minute or two (make sure your oil is hot) until they resemble a chicken nugget and are golden brown (these can be frozen and reheated in an oven to crisp them up).

Yield: about 20-24 nuggets
Total Phe per nugget: 10 mg

Tip: These can also be made into “BBQ patties.”  Add a little BBQ sauce to the mixture and shape into patties. Continue with the above directions. Serve on lo-pro english muffins with lettuce, tomato, and lo-pro cheese and some more BBQ sauce. Use info above to determine the Phe count, depending on the size you make them.

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