For the vegetable nuggets, boil potatoes in water until soft. Dice the carrots and also boil them with the peas until soft.
Cut onion into small cubes and fry. Press carrots through a potato ricer. Mix vegetables, eggs, 50 g flour, salt, pepper and parsley well.
Shape into loaves or strips. Dredge in flour, beaten egg and bread crumbs and deep-fry in hot fat. Drain the vegetable nuggets on kitchen paper and serve.
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