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Veggie Fingers and Chips
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Veggie Fingers and Chips

Crispy oven chips served with homemade vegetarian ‘fingers’ made from mixed veg, potato and breadcrumbs. Family-friendly, suitable for kids, and easy to adapt (can be baked or shallow-fried).

Prep:25 min
Cook:45 min
Total:70 min
Servings:4
easy
vegetarian
kid-friendly
oven
baked
comfort food

Ingredients

  • •1200 g Maris Piper or other floury potatoes (for chips)
  • •2 tbsp olive oil (for chips)
  • •1 tsp sea salt (for chips)
  • •0.5 tsp black pepper (for chips)
  • •1 tsp paprika (optional, for chips)
  • •300 g mixed frozen vegetables (peas, sweetcorn, diced carrot)
  • •200 g extra potato (for binder), peeled and chopped
  • •50 g plain flour (for mixture)
  • •120 g fresh breadcrumbs (for coating)
  • •1 large large egg (for mixture)
  • •50 g grated cheddar (optional)
  • •1 unit small onion, finely chopped
  • •1 unit garlic clove, minced
  • •15 g fresh parsley, chopped
  • •1 tsp salt (for mixture)
  • •0.5 tsp black pepper (for mixture)
  • •2 tbsp vegetable oil (for frying)
  • •30 g extra plain flour (for coating)
  • •1 large beaten egg (for coating)
  • •4 unit lemon wedges or ketchup, to serve

Instructions

  1. 1.Preheat the oven to 220°C (fan 200°C / Gas mark 7). Line a large baking tray with baking paper.
  2. 2.Prepare the chips: scrub (or peel) the potatoes and cut into even chips about 1–1.5 cm thick. Put them in a bowl of cold water and soak for 10 minutes to remove excess starch, then drain and pat completely dry on a clean tea towel.
  3. 3.Parboil (optional for extra fluffy interior): place the cut chips in a pan of salted boiling water for 5 minutes, then drain. If not parboiling, simply proceed after drying.
  4. 4.Toss the dried chips in the olive oil, sea salt, black pepper and paprika (if using). Spread them in a single layer on the prepared tray with space between pieces for crisping. Roast in the preheated oven for 35–40 minutes, turning once halfway through, until golden and crisp.
  5. 5.While the chips start to cook, make the veggie finger mixture. Boil or steam the extra chopped potato (200 g) until very tender, and cook the mixed frozen veg until soft (about 5–7 minutes). Drain both well.
  6. 6.Fry the chopped onion in 1 tbsp vegetable oil over a medium pan until softened (4–5 minutes). Add the minced garlic for 30 seconds until fragrant. Remove from the heat and allow to cool a little.
  7. 7.In a large bowl, mash the cooked potato and mix with the cooked vegetables, sautéed onion and garlic, chopped parsley, grated cheddar (if using), 50 g plain flour, the large egg, salt and pepper. Mix until the mixture holds together; if too wet, add a little extra flour (1 tbsp at a time). Taste and adjust seasoning.
  8. 8.Shape the mixture into finger-shaped portions (about 8–12 fingers depending on size). For best results chill the formed fingers on a tray in the fridge for 10–15 minutes to firm up before coating.
  9. 9.Set up a coating station: plate of 30 g plain flour, a bowl with the beaten egg, and a shallow dish with the breadcrumbs. Lightly dredge each finger in flour, dip in the beaten egg, then coat evenly in breadcrumbs. Press crumbs gently to adhere.
  10. 10.Cook the fingers: choose one of the following methods— - Oven-bake (healthier): place on a lined baking tray, spray or brush lightly with oil and bake at 200°C (fan 180°C) for 18–22 minutes, turning once until golden and crisp. - Shallow-fry then finish in oven (crispest): heat 2 tbsp vegetable oil in a non-stick frying pan over medium heat, fry fingers 2–3 minutes each side until golden, then transfer to a baking tray and finish in the oven at 200°C for 8–10 minutes.
  11. 11.When chips and veggie fingers are done, remove from the oven. Season chips to taste if needed. Serve 2–3 fingers per person with a generous portion of chips, lemon wedges or ketchup, and a simple salad or peas on the side.
  12. 12.Make-ahead and notes: the shaped fingers can be frozen uncooked on a tray then transferred to a bag for up to 1 month; cook from frozen, adding a few minutes to cooking time. To make vegan: replace eggs with a flax ‘egg’ (1 tbsp ground flaxseed + 2.5 tbsp water per egg) and use vegan cheese or omit cheese.