Homemade Veggie Nuggets With 3 Veggies Recipes

HOMEMADE VEGGIE NUGGETS

Steps:

• Preheat the oven to 375F.
• Add the veggies to the food processor (cooked potato, raw carrot, raw broccoli, and garlic cloves). Pulse until all the ingredients are chopped very small. Add the remaining ingredients, whisking the egg first before adding it to the food processor, and pulse until the ingredients are well combined.
• Use a cookie scoop, if desired, to form balls about 1" in diameter.
• Set the balls on a parchment-lined cookie sheet and spray (or lightly rub) a bit of oil (such as: avocado, coconut, or olive oil) on the parchment. Slightly flatten the balls.
• Bake the nuggets for 15 minutes, flipping once (you'll need a heavy spatula, like a metal spatula, to get under the nuggets), or until lightly browned on both sides. They will be soft and tender.
• Allow the nuggets to cool for 10 minutes (or longer) until they're easy to handle. Enjoy the nuggets plain or with a dip (honey mustard, ranch, or ketchup).

VEGGIE NUGGETS

Steps:

• 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. You may need to do this in 2-3 batches depending on the size of your skillet.
• Serve with honey-mustard sauce, ketchup, or other favorite dip.

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!