![]() ![]() Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.Coat each veggie nuggets with breadcrumbs. ![]() Place remaining 1/4 cup breadcrumbs in a shallow dish.Flatten slightly into round discs about 1/2-inch thick. Form mixture into balls, about a tablespoon each (I use a cookie scoop).If it's too crumbly, add water one teaspoon at a time until you achieve the desired consistency. 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.Steam broccoli in the microwave for two minutes or until tender.Shred carrots (I use my food processor's shredding attachment).If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in the food processor and pulse for 15 seconds or until well combined. Thankfully, you can let your food processor do a lot of the work here (this is the classic Cuisinart food processor I’ve had for years and years). ![]() You might also like: Crispy Crunchy Tofu Nuggets Made in the Air Fryer But I AM a fan of trying all kinds of spins on preparing them. I’m not a fan of “hiding” veggies in other foods as the sole way of serving them–I think fresh veggies should be fixtures on the table too. Because sometimes veggies can be a hard sell with the younger set. This Veggie Nuggets recipe hits that trifeca of kid-friendliness. As a mom, I hold these truths to be self-evident: ![]()
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