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Veggie Nuggets

by Claire Nolan

Ingredients

for 6 servings

  • 3 carrots, peeled and cut into chunks
  • ½ head cauliflower, broken up
  • 1 head broccoli, broken up
  • 2 cloves garlic, chopped
  • 1 egg
  • ½ teaspoon
    onion powder
  • 1 teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 ¾ cups
    bread crumbs (205 g)

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Preparation

  1. In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
  2. Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
  3. Scoop a tablespoon of the mixture and form a small circular-shaped “nugget.”
  4. Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
  5. 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.
  6. Serve with your favorite dipping sauce.
  7. Enjoy!
 

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