What child doesn’t love dipping nuggets into ketchup, ranch, or honey mustard? These veggie nuggets are a delicious, healthy alternative to the classic chicken nugget. Easy to make and a guaranteed crowd-pleaser at snack time, these nuggets may just become your kids new favorite.
1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
1 1⁄4 cups seasoned bread- crumbs, divided
3⁄4 cup shredded cheddar cheese
1⁄2 teaspoon onion powder
1⁄2 teaspoon black pepper
1 tablespoon canola oil
Shred carrots and steam broccoli in the microwave for two minutes or until tender.
Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the bread- crumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.
Form mixture into balls, about a tablespoon each. You should get about 25 nuggets. Flatten slightly into round discs about 1/2 inch thick.
Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.
Serve with your favorite dip.
**Note: This recipe was originally from “Real Mom Nutrition”.