Veggie Nuggets

I know I mentioned in a previous post that I was going to try to sneak some veggies into Nick’s diet, and these would be a great way to do that, if I could convince him to eat them. I’m afraid they’re a bit too obviously veggie.

Oh, but they are delicious! You can find the actual recipe here.

I used some fresh broccoli, cauliflower, mushrooms, and a little onion for the veggies. I had homemade bread crumbs made from toasted garlic bread, but not enough quantity, so ran some Panko through the food processor to make up the difference.

First I ran the veggies through the food processor, then sautéed them in batches for just a few minutes in a tiny bit of olive oil.

 

After sautéing, they went into a bowl to cool momentarily before adding the crumbs, eggs, and shredded cheddar cheese. There was a good quantity of vegetables, and after two eggs the mixture was still a little bit dry, so I added a third before shaping them into large-ish nuggets. I got an entire sheet cake pan full of them. You can make them smaller if you like.

After baking, Brad had one for lunch. He liked it, but once Jess gave him some Ranch to dip it in, he devoured it!

There are so many variations to try – zucchini and yellow squash, shredded carrots and peas, green peppers/onion/mushroom. You can vary the cheese, too, for a different spin.

These were bagged up after cooling completely and put in the freezer. They warm easily in the microwave or toaster oven. They’re really handy to have in the freezer for a quick lunch side dish or a snack for the little man. Or his mama.

She’s eaten as many as he has.