Veggie Nuggets Recipe

Just like chicken nuggets, veggie nuggets are the perfect finger food for little hands. We love the Veggie Nuggets Recipe, because it’s just one extra way to get those veggies in.  You can eat these plain like nuggets for  lunch, or use them in place of meatballs (which is what we did for our meal plan a few weeks ago!)

Delicious finger food for kids, veggie nuggets

The veggies we used in these nuggets are generally acceptable to most kids. But we cooked them first to make them soft and bring out the flavor.  The veggies included:

  • Potatoes – Potatoes are a great source of vitamin C, and they help bind all the ingredients together in these nuggets.
  • Carrots – Carrots are a good source of Vitamin A. Most kids like them raw, but this is a good way to introduce cooked carrots as well.
  • Peas – A good source of Vitamin K and Maganese.  We always have peas on hand in the freezer, and they are a great addition to any meal.
  • Onions– These are a great way to get quercetin, an antioxidant good for kids.  Onions also provide flavor to these nuggets as well.
  • Garlic – More flavor from garlic, but garlic is also a good source of the antioxidant Allicin.

veggie nuggets finger food for kids
a row of veggie nuggets

The basic steps of making these nuggets include:

1) Start with shredding potatoes, carrots, chopping onions, and defrosting peas.

The kids can help with shredding or pealing the potatoes. Shredding the carrots for kids who are a little bit older, and chopping onions for the oldest kids.

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Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

2) Cook veggies in a skillet until they are soft and tender.

These cook quickly if they are shredded with a cheese grater! Let the kids stir the veggies in the skillet.

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

3) Add bread crumbs to veggie mix.

Dump in the bread crumbs. The kids can do this task. The bread crumbs can be substituted with gluten free products or even oats.

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

4) Chill in fridge until easy to handle.

Chilling is great because you can mix this up in the morning, and it will be ready to make into nuggets at lunch time or dinner.  Store for several days if you need to!

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

5) Form nuggets.

You can also make fun shapes from the nuggets using cookie cutters. We’ve made stars before and even hearts.

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

6) Roll in breading and cook.

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!

That’s it!  We love these hot and right off the griddle, but you can chill them and reheat for another day.

Let  us know if you try these and how your kids like them!

Veggie Snack Nuggets

Veggie Nuggets Recipe
53
Serves: 5
Prep Time: 45 m
Cook Time: 20 m

Ingredients

  • 1 medium – onion
  • 2 medium – russet potato
  • 3 medium – carrot
  • 2 clove – garlic
  • 2 1/2 tablespoon – olive oil
  • 1/2 cup – green peas, frozen
  • 1/4 teaspoon – salt
  • 1/4 teaspoon – black pepper, ground
  • 1 medium – lemon
  • 3/4 cup – bread crumbs, plain

Directions

  1. Dice onion, shred potatoes and carrots, and mince garlic.
  2. Heat 2 tablespoons olive oil in a medium skillet, then add diced onion; cook for 2 minutes or until softened.
  3. Add potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
  4. Mix in garlic, peas, salt, and pepper; continue to cook for 3 minutes more.
  5. Remove from heat, stir in juice from the lemon and 1/4 cup breadcrumbs; set aside until mixture is cool enough to handle.
  6. Shape veggie mixture into 15 to 20 balls; refrigerate for at least 30 minutes.
  7. Place remaining breadcrumbs in a shallow dish. Heat remaining olive oil in a skillet over medium-high.
  8. Roll the balls into the breadcrumbs until coated on all sides.
  9. Add 4 to 5 nuggets at a time to the hot skillet and cook for 2-3 minutes on each side until nicely browned. Drain on paper towels and repeat the process with the remaining veggie balls until all have been cooked, adding more oil as necessary.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 232 12%
  • Fat: 7 g 11%
  • Carb: 36 g 12%
  • Fiber: 4 g 16%
  • Protein: 5 g 10%
  • Sugar: 5 g
written by
Amy Roskelley

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Comments(32)
lgorman says:

I love this idea! Thoughts on using sweet potatoes instead of russet? What about adding broccoli? And any idea how pureeing the veggies would turn out? Thanks!

I think sweet potatoes would be a terrific swap! Also, adding broccoli should be great.

Odhikar says:

Its look delicious. Thanks for this easy recipe.

Odhikar says:

Its look delicious.

Natalie Monson says:

I want to try these in my air fryer!

Lizzy Rodriguez says:

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Amy says:

You can keep them in the fridge, but eat them within 3-4 days. @raida

Raida says:

how long it will last?

Raida says:

how long it will ast???

Rida says:

How ong it will ast??

Amy says:

@Rheanna- I would bake them at 425 for about 10 minutes if they are small enough to cook through.

Rheanna Palmer says:

What temp and how long do you bake them for, to reheat them after they have been frozen?

Amy says:

@Ashley- I do. Beans might even taste a little better (more like falafel).
@Katia – coconut oil would work great- I have never used avocado oil.
@chris- Yes! Crunchier, but probably awesomer.
@sadi- they are cooked. You shred raw, and then cook them.
@Katie- I’ve never frozen them. I would cook it first, then freeze. Just reheat on a skillet or the oven so they stay a bit crispy.

Katie says:

Will be trying these…can I mix all the ingredients and then take portions out of the freezer to fry? Or would you not recommend this? Thx

Sadi says:

Is the potato cooked? If so, how did you shred it without it falling apart?

TheresaKnits says:

I love vegetables, however, add breading and fry in fat and anything will tastes great.

Chris says:

Will Panko bread crumbs work in place of regular? Thanks!

Katia says:

Do you think these would cook well with Coconut or Avocado Oil?

Ashley says:

This is a great idea! Do you think green beans would work instead of peas? My lo is not too crazy about potato either, but loves carrots. Do you think it would still hold up without as much potato?

Amy says:

They are cooked in a skillet (see the recipe inset) ” Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned”

Ang says:

How long did you baked them & what temperature?

Amy says:

Yes you can! Just reheat in the oven so they return to their crispiness!

Jen says:

Hi, can you freeze these?

Amy says:

Sure Kim!! IF you have a good food processor, you totally could do that!

Kim says:

Can you blend it all together? My daughter won’t eat them if she sees all the chunks.

Amy says:

I bet your kids will like it Rachael!

Rachael says:

This is an awesome idea, might actually get my kids to eat veggies now lol 🙂

Amy says:

Yes, and they are OK, just not as crispy…

Marci says:

Have you ever tried baking these?

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