Homemade Veggie Nuggets

Veggie Nuggets - by Little Spoons and Spice

Do you have a hard time getting your kiddos to eat their veggies?  Do they scrunch up their nose at the sight?  Most parents probably have the “veggie struggle” at some point.

I love the versatility of these nuggets.
Meatless entrée… YES.
Veggie side dish…YES.
Quick snack… YES!
For the kiddos that love dipping everything in ketchup… YES!! 🙂
Our mission to get them to eat their veggies… ACCOMPLISHED!

On the weekends I’ll often cook them up, then pop ‘em in the freezer for an easy weeknight meal.  During the week we just take out what we need.  They heat up really well in the oven on a cookie sheet (375℉ for 10-15 minutes).  You could try the microwave too, but they might get a little soft.

OK, let’s start cooking.  Here’s a list of supplies you’ll need:

Veggie Nuggets - by Little Spoons and Spice - adding the veggies

Logan and Mason adding the veggies

Veggie Nuggets - by Little Spoons and Spice - adding ingredients

Logan and Mason adding the rest of the ingredients to the food processor

Veggie Nuggets - by Little Spoons and Spice

Big sister running the food processor

Veggie Nuggets - by Little Spoons and Spice

KID SKILL LEVEL TASKS

Every child’s ability varies depending on maturity or cognitive and physical ability.  Parents need to use their own discretion when assigning tasks.  These are general guidelines for the Veggie Nuggets

18 months – 3 years old

  • Name and count ingredients with child
  • Add ingredients to mixing bowl
  • Push button on food processor  (if loud noise doesn’t scare them)
  • If freezing, place cooled nuggets in airtight container

3 – 5 years old

  • All of the younger tasks
  • Open frozen veggie bags with kid safe scissors
  • Measure ingredients
  • Assist with removing garlic clove peeling
  • Assist with scooping and forming batter into patties

6 – 7 years old

  • All of the younger tasks
  • Scoop and form batter into patties
  • Toss and cover patties with breadcrumbs

8 – 9 years old

  • All of the younger tasks
  • Use grater to shred cheese, if using brick cheese

10 – 12 years old

  • All of the younger tasks
  • Assist with cooking nuggets on stovetop

 

FRIENDLY REMINDERS:

  • Wash everyone’s hands!
  • Clean all work surfaces before starting.
  • Leave tasting until the end. Your child might not understand the difference between a ready-to-eat ingredient and a raw unsafe ingredient.
  • It is okay for your kitchen to get a little messy.
  • Keep in mind that your child is learning, so patience is key!

Veggie Nuggets
 
Prep time
Cook time
Total time
 
Author:
Serves: 38 nuggets
Ingredients
  • 2 – 12 ounce bags of frozen California vegetables blend (carrots, broccoli and cauliflower), thawed
  • 1 garlic clove
  • 2 eggs
  • 1 ½ cups bread crumbs, divided
  • ¾ cup shredded cheddar cheese
  • ½ tsp onion powder
  • ½ tsp black pepper
  • 1 Tbsp canola oil
Instructions
  1. Add 24 ounces of thawed vegetables, 1 garlic clove, ¾ cup bread crumbs, ¾ cup cheese, ½ tsp onion powder and ½ tsp black pepper to the food processor. Pulse until all ingredients are finely chopped and evenly combined.
  2. Using tablespoon scooper or measuring spoon, scoop 1 tablespoon of mixture into your hands and form into a patty. Toss patty in bread crumbs until a thin layer of breading coats the patty. Repeat until all of the mixture is formed into patties and breaded.
  3. Heat 1 tablespoon of canola oil in sauté pan on medium-high heat. Arrange the patties into the pan so one side of each patty can cook evenly. Cook for 4-6 minutes on each side or until golden brown. Set on paper towel lined plate to collect any oil residue for 1-2 minutes. Serve immediately.
Notes
Tip: Cooking too slow will lead to the nuggets falling apart. You want a medium-high heat for a quick cook and to crisp each side.
Nutrition Information
Serving size: 3 nuggets Calories: 108 Fat: 4 g Saturated fat: 2 g Carbohydrates: 12 g Sugar: 2 g Sodium: 265 mg Fiber: 2 g Protein: 5 g Cholesterol: 29 mg

 

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