Veggie Snack Nuggets Recipes

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!

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.