Kid Friendly Veggie Nuggets Recipes

VEGGIE NUGGETS

Steps:

• Break the cauliflower and broccoli into pieces. Pop them in a steamer and steam them for 5 minutes. If you don't have a steamer just cook them in water until they are tender.
• Peel and grate the carrot and chop it into pieces.
• Put all the vegetables into a hand blender or food processor. Blitz everything for 10 seconds or so until it is all chopped and well mixed.
• In 3 separate dishes add the egg, flour and breadcrumbs. Set the dishes out on your worktop in that order with a baking tray or large plate at the end.
• Next, make small balls of the vegetable mixture. Press the mixture together so it doesn't crumble apart and form it into a nugget shape.
• Now, take each nugget and in turn dip it into the flour and dust of any excess. Then dip the nugget into the egg, again getting rid of any excess.
• Finally, coat the nugget in the breadcrumbs and set it aside on the baking tray. Repeat with the rest of the nuggets.
• Heat a little oil in a frying pan and cook the veggie nuggets on a medium heat for 5 minutes or until they are a nice golden brown colour.
• Flip the nuggets over and cook them on the other side for another 5 minutes.
• If you want to bake the veggie nuggets rather than fry them, pop them on a baking tray and cook them in an oven preheated to 200C / 180C Fan / 390 F for 20-25 minutes, turning halfway through.
• Serve them with some dipping sauce/tomato ketchup and enjoy.

HOMEMADE VEGGIE NUGGETS (WITH 3 VEGGIES!)

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Place the carrots, broccoli, cauliflower, and garlic into a food processor. Grind to chop the veggies finely.
• Add the remaining ingredients except the 1/3 cup breadcrumbs. Grind into a uniform batter, stopping to scrape down the sides of the bowl once or twice.
• Use a 1-tablespoon measuring spoon to portion out batter, form into an oval "tot" shape, and roll in the 1/3 cup additional breadcrumbs. Place onto the prepared baking sheet and repeat to make all of the nuggets.
• Bake for 30-32 minutes or until lightly golden brown and firm to the touch. Serve warm with a favorite dip such as ketchup or Ranch as desired.

VEGGIE SNACK NUGGETS

Steps:

• Dice onion, shred potatoes and carrots, and mince garlic.
• Heat 2 tablespoons olive oil in a medium skillet, then add diced onion; cook for 2 minutes or until softened.
• Add potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
• Mix in garlic, peas, salt, and pepper; continue to cook for 3 minutes more.
• Remove from heat, stir in juice from the lemon and 1/4 cup breadcrumbs; set aside until mixture is cool enough to handle.
• Shape veggie mixture into 15 to 20 balls; refrigerate for at least 30 minutes.
• Place remaining breadcrumbs in a shallow dish. Heat remaining olive oil in a skillet over medium-high.
• Roll the balls into the breadcrumbs until coated on all sides.
• Add 4 to 5 nuggets at a time to the hot skillet and cook for 2-3 minutes on each side until nicely browned. Drain on paper towels and repeat the process with the remaining veggie balls until all have been cooked, adding more oil as necessary.