Veggie Nuggets

Author: Anna Hart

These crispy veggie nuggets pack 5 different types of veggies and are the perfect fridge clean-out recipe. I love serving them as finger food, for lunchboxes, or simply as an easy veggie-packed side dish.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 14 nuggets

Ingredients

2 cups (170 g) broccoli florets (about ½ a brococli), see notes
½ cup (70 g) cauliflower florets *or more broccoli instead, see notes
2 garlic cloves
½ cup (55 g) carrots *measured before squeezing
½ cup (75 g) zucchini *measured before squeezing
1 egg
¼ cup (35 g) shredded cheese *optional
1 cup (130 g) breadcrumbs + a little extra for coating ,see notes
oil for frying *I used rapeseed

You can find detailed step-by step-photos above the recipe card.

Instructions

Steam the broccoli and cauliflower until fork tender. I usually use a steamer basket (my go-to method), but you can also steam them in the microwave. Once steamed, set the veggies aside to cool slightly.
2 cups broccoli florets , ½ cup cauliflower florets
While the veggies cool, grate the carrot and zucchini. If your food processor has a grating attachment, you can grate the carrot and zucchini directly in there. Squeeze out as much moisture as possible using clean hands or a kitchen towel. Don’t skip this bit or the nuggets can turn soggy.
½ cup carrots , ½ cup zucchini
Add the cooled broccoli, cauliflower, and garlic to a large food processor and blend well, making sure the garlic is fully blended too. Then add grated carrot, zucchini, egg and 1 cup breadcrumbs. Pulse until well combined.
1 egg, 1 cup breadcrumbs + a little extra for coating, 2 garlic cloves
Scoop out portions, shape into nuggets, and roll in the remaining breadcrumbs.
Pan-fry in a little oil over medium heat until golden and crispy on both sides. Scrape out any leftover crumbs or overly browned bits after each batch so they don’t burn. I also like to add a little fresh olive oil before frying the next batch. Alternatively, bake in the oven at 375°F / 180°C for 20-22 minutes until golden.
Transfer to a paper towel-lined plate and let cool slightly before serving.

Equipment

1 steamer basket, microwave-safe bowl, or pot with lid for steaming
1 cutting board + knife
1 box grater
1 food processor
1 non-stick frying pan + spatula

Notes

Broccoli & cauliflower: You can use fresh broccoli and cauliflower, cleaned and cut into florets, or use frozen to save time. Both work well in this recipe as long as you steam them.
Breadcrumbs: I made my own breadcrumbs using only bread, but if buying them, I highly recommend choosing whole wheat breadcrumbs with a short, simple ingredient list and no unnecessary additives or preservatives (which can honestly be harder to find than you’d think). If you can’t find a good option, rolled oats work well too (not as a coating though). A simple option like 365 Whole Foods Market Breadcrumbs is the kind I’d look for.
For picky eaters: You can skip the cauliflower and use more broccoli instead, since cauliflower tends to have the strongest and most noticeable flavor in these nuggets.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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