Veggie Nuggets kid friendly

 

The preceding Veggie Nuggets are nutritious, suitable for children, and quick to prepare. Ideal for lunches and snacks.

 

Ingredients

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

 

Instructions

Carrots, shredded.

Microwave broccoli for two minutes, or until tender.

In a food processor, combine the shredded carrots, steamed broccoli, garlic, eggs, 1 cup of breadcrumbs, cheese, onion powder, and black pepper and pulse for 15 seconds, or until well combined. The mixture should quickly form into a ball. If it's too crumbly, add a teaspoon of water at a time until you reach the consistency you want. Form the mixture into tablespoon-sized balls (I use a cookie scoop). You should get approximately 25 nuggets. Flatten slightly into 1/2-inch-thick round discs.

In a shallow dish, place the remaining 1/4 cup breadcrumbs. Breadcrumbs coat each veggie nugget.

Heat the oil in a skillet over medium-high heat until it sizzles when sprinkled with water droplets.

Cook the nuggets in the skillet for about 4 minutes per side, or until golden brown and crispy. Depending on the size of your skillet, you may need to do this in 2-3 batches.

Serve with honey mustard sauce, ketchup, or your favorite dipping sauce.