These Veggie Nuggets hit that trifeca of kid-friendliness. Because sometimes veggies can be a hard sell with the younger set. I’m not a fan of “hiding” veggies in other foods as the sole way of serving them–I think fresh veggies should be fixtures on the table too. But I AM a fan of trying all kinds of spins on preparing them.
These Veggie Nuggets would be fun for snacks or meals or tucked into lunch boxes. You can serve them either warm or cold, with some ketchup or honey-mustard sauce on the side for dipping.
Moral of the story: You won’t know until you try. If you make a batch of these, I hope you’ll let me know how YOUR kids like them!
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- 1 cup shredded carrots
- 3 cups broccoli florets
- 1 garlic clove
- 2 eggs
- 1 1/4 cups seasoned breadcrumbs divided
- 3/4 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
Shred carrots (I use my food processor’s shredding attachment).
Steam broccoli in the microwave for two minutes or until tender.
Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, 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 (I use a cookie scoop). 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 honey-mustard sauce, ketchup, or other favorite dip.