Veggie Nuggets

9 25 47
Ingredients Minutes Calories
Prep Cook Servings
15 min 10 min 25
Veggie Nuggets
Health Highlights


1 cup grated Carrots
3 cup Broccoli florets
1 clove(s) Garlic
2 medium Egg
1 1/4 cup Bread crumbs, seasoned (divided)
3/4 cup shredded Cheddar cheese, reduced fat (18%)
1/2 tsp Onion powder
1/2 tsp Black pepper
1 tbsp Canola oil


Shred carrots, and 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 ½-inch thick.

Place remaining ¼ cup breadcrumbs in a shallow dish. Coat each veggie nuggets 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.

Serve with honey-mustard sauce, ketchup, or other favourite dip.

Nutrition Facts

Per Portion

Calories 47
Calories from fat 18.1
Calories from saturated fat 6.2
Total Fat 2.0 g
Saturated Fat 0.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.8 g
Cholesterol 18.0 mg
Sodium 159 mg
Potassium 46 mg
Total Carbohydrate 5.2 g
Dietary Fiber 0.7 g
Sugars 0.7 g
Protein 2.4 g

Dietary servings

Per Portion

Grain 0.2
Vegetables 0.2

Energy sources


Meal Type(s)