Veggie Nuggets

• Vegetarian

• Produce

  • 3 cups Broccoli florets
  • 1 cup Carrots
  • 1 Garlic clove
  • 1/2 tsp Onion powder

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/2 tsp Black pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Bread & Baked Goods

  • 1 1/4 Breadcrumbs, seasoned

• Dairy

  • 3/4 cup Cheddar cheese

Found on realmomnutrition.com

Description

Ingredients

• 1 cup shredded carrots
• 3 cups broccoli florets
• 1 garlic clove
• 2 eggs
• 1¼ seasoned breadcrumbs, divided
• ¾ cup shredded cheddar cheese
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 tablespoon canola oil

Directions

• Shred carrots (I use my food processors 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 its 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 ½-inch thick.
• Place remaining ¼ 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.

Nutrition