Easy Protein Nuggets with Yogurt Dill Sauce

Name: Easy Protein Nuggets with Yogurt Dill Sauce
Yield: Serves 2–3
Ingredients: 2 tbsps. (15 g) whole wheat or panko breadcrumbs (optional); 2 tbsps. (15 g) whole wheat or panko breadcrumbs (optional); ¼ cup (70 g) plain Greek yogurt; 1 tsp. (15 g) dry dill or 1 tbsp. (3.5 g) fresh dill, chopped; ½ cup (80 g) part skim mozzarella cheese or vegan alternative, shredded; ½ cup (80 g) part skim mozzarella cheese or vegan alternative, shredded; ⅛ tsp. (0.2 g) garlic powder or 1 clove of garlic, minced; ⅛ tsp. (0.2 g) garlic powder or 1 clove of garlic, minced; Pinch of salt and pepper; 1 tsp. (15 g) dry dill or 1 tbsp. (3.5 g) fresh dill, chopped; Juice of ½ lemon, about 1½ tbsps. (22 ml) lemon juice; Juice of ½ lemon, about 1½ tbsps. (22 ml) lemon juice; Pinch of salt and pepper; 1 egg or 3 tbsps. (45 ml) liquid egg substitute; 1 egg or 3 tbsps. (45 ml) liquid egg substitute; 10 oz. (284 g) canned tuna, chicken, or crumbled extra firm tofu, with all excess liquid removed; 10 oz. (284 g) canned tuna, chicken, or crumbled extra firm tofu, with all excess liquid removed; 10 oz. (284 g) canned tuna, chicken, or crumbled extra firm tofu, with all excess liquid removed

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Love the Food that Loves You Back

By Illana Muhlstein

Published 2024

About

Ingredients

10 oz. (284 g) canned tuna, chicken, or crumbled extra firm tofu, with all excess liquid removed
1

Fish course
Starter
Pescatarian
Gluten-free

Method

Protein Nuggets

Preheat the oven or air fryer to 375°F (190°C). If using an oven, line a baking sheet with parchment paper and set aside.
Add protein, egg, cheese, and garlic to a bowl or food processor and mix wel