June 17, 2013 | Home >Healthy Kids >Veggie Nuggets Recipe
Veggie Nuggets Recipe
June 17, 2013 | Home >Healthy Kids >Veggie Nuggets Recipe

Veggie Nuggets Recipe

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

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!)

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

We started with some cooked

  • Potatoes
  • Carrots
  • Peas
  • Onions, and
  • Garlic

Then formed them into “meatballs” or nuggets and cooked them till they got crispy.

Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting! Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting!
1) Start with shredding potatoes, carrots, chopping onions, and defrosting peas. 2) Cook veggies in a skillet until they are soft and tender.
Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting! 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 4) Chill in fridge until easy to handle
Veggie Nuggets Recipe. With five vegetables packed into this nugget, your kids will get all their servings they need in one sitting! 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 6) Roll in breading and cook.

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

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

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


PS- I’m working on a post with fun kids races, like this Zombie Run my kids and I are doing this weekend.  Do you know of any fun races in your area? I’d love to add them to my list!

Veggie Nuggets Recipe

Veggie Nuggets Recipe
Serves: 4

INGREDIENTS

  • 2 1/3 tablespoon Olive Oil
  • 1 m Onion
  • 2 Potato, Russet Potato
  • 2 clove Garlic
  • 3 medium Carrots, raw
  • 1 cup Peas
  • 1 lemon yields
  • Lemon juice, raw
  • 1/2 cup Bread crumbs, dry, grated, plain
DIRECTIONS
  1. Dice onion and shred potatoes and carrots.
  2. Mince 1 clove garlic.
  3. Heat 2 T olive oil and add diced onion; cook for 2 minutes or until softened.
  4. Add shredded potatoes and carrots; continue to cook for 5 minutes, stirring frequently.
  5. Mix in 1 clove garlic and peas. Season with salt & pepper, continue to cook for 3 minutes.Remove from heat.
  6. Stir in lemon juice and 1/4 cup breadcrumbs; set aside until mixture is cooled.
  7. Shape veggie mixture into 15 to 20 balls.Chill in fridge for 30 minutes.
  8. Place remaining breadcrumbs in shallow dish.Heat extra olive oil for frying.
  9. Roll the balls in the breadcrumbs and coat on all sides.Add into hot oil, 4 to 5 nuggets at a time.Cook over medium-high heat for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned.
  10. Drain on paper towels and repeat process with the remaining veggie balls.
written by
Amy Roskelley

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Comments(36)
Marci says:

Have you ever tried baking these?

Amy says:

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

Rachael says:

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

Amy says:

I bet your kids will like it Rachael!

Kim says:

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

Amy says:

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

Jen says:

Hi, can you freeze these?

Amy says:

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

Ang says:

How long did you baked them & what temperature?

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”

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?

Katia says:

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

Chris says:

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

TheresaKnits says:

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

Sadi says:

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

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

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.

Rheanna Palmer says:

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

Amy says:

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

Rida says:

How ong it will ast??

Raida says:

how long it will ast???

Raida says:

how long it will last?

Amy says:

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

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Lizzy Rodriguez says:

Oh.! Wow!! Is very delicious

Tiffany says:

How long will these last in the freezer?

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