Veggie Nuggets

Veggie Nuggets

A recipe for your kids to make for their school lunches or an after school snack. They taste so good, the kids will forget that they are packed with veggies!


Veggie Nuggets

  • 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

Tzatziki Dip

  • cups greek yogurt
  • 4 cloves garlic
  • 1 small cucumber peeled and chopped
  • 2 teaspoons olive oil
  • Juice of ½ lemon
  • 2 tablespoons dill
  • Kosher salt to taste


Tzatziki Instructions

  • Combine ingredients in a bowl and mix until combined.

Veggie Nugget Instructions

  • Shred carrots.
  • 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 nugget 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.