Dice onion, shred potatoes and carrots, and mince garlic.

Heat 2 tablespoons olive oil in a medium skillet, then add diced onion; cook for 2 minutes or until softened.

Add potatoes and carrots; continue to cook for 5 minutes, stirring frequently.

Mix in garlic, peas, salt, and pepper; continue to cook for 3 minutes more.

Remove from heat, stir in juice from the lemon and 1/4 cup breadcrumbs; set aside until mixture is cool enough to handle.

Shape veggie mixture into 15 to 20 balls; refrigerate for at least 30 minutes.

Place remaining breadcrumbs in a shallow dish. Heat remaining olive oil in a skillet over medium-high.

Roll the balls into the breadcrumbs until coated on all sides.

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.