Baked Veggie Nuggets
Easy veggie nuggets are a tasty way to get your children happily eating their veggies.
Servings: 40
Calories: 28kcal
Ingredients
- 3 cups broccoli pieces
- 1 cup baby carrots
- 3 eggs
- 1 3/4 cup panko breadcrumbs divided
- 1/2 cup mozzarella cheese
- 1/2 cup parmesan cheese divided
- 1 tsp. salt
- 1/4 tsp. onion powder
- 1/4 tsp. garlic powder
Instructions
- Preheat oven to 350 degrees.
- To blender or food processor, add broccoli and carrots. Blend until well chopped.
- Add eggs, 1 1/4 cups panko, mozzarella cheese, and spices. Blend until pureed, scraping sides as needed.
- Stir in 1/4 cup panko and 1/4 cup parmesan cheese.
- In a small bowl, blend 1/4 cup panko with 1/4 cup parmesan cheese.
- Using a cookie scoop, roll batter into small balls, then roll in panko blend
- Place veggie balls onto baking sheet. Gently push down on the balls to form nugget shapes
- Bake for 10 minutes, flip, then bake an addition 2 minutes or until browned and cooked through.
Notes
Serve with honey mustard or ketchup.
To make a honey mustard sauce, simply blend a bit of mustard with honey, or if you're out of honey like I was, use maple syrup.
Nutrition
Calories: 28kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 105mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg