Vegetable Nuggets Recipe

Large mixing bowl
Grater or food processor (for grating vegetables)
Baking sheet (if baking) or frying pan (if frying)
Parchment paper (if baking)
Spoon or scoop (for shaping)
Fork or whisk (for egg wash, if using)
Instructions:
Step 1: Prepare the Vegetables
Grate the vegetables: Using a grater or food processor, grate the carrot and zucchini. If using frozen peas and corn, make sure to thaw them before use. Drain any excess moisture from the zucchini (you can squeeze it in a clean kitchen towel to remove extra liquid).
Mash the potato: If you haven’t done so already, cook and mash your potato until smooth. You can use leftover mashed potatoes or cook one medium potato by boiling it until tender, then mashing it with a fork.
Step 2: Make the Nugget Mixture
In a large mixing bowl, combine the grated carrot, zucchini, corn, peas, mashed potato, chopped onion, and minced garlic. Mix well until all the vegetables are evenly distributed.
Add the breadcrumbs and cheese: Stir in the breadcrumbs, grated Parmesan cheese (if using), chopped parsley, cumin, paprika, salt, and pepper. If the mixture seems too wet, add more breadcrumbs, a tablespoon at a time, until it’s firm enough to hold its shape.
Add flour: Sprinkle in the flour and mix it in thoroughly. The flour helps bind the mixture and gives it structure, making it easier to shape into nuggets.
Step 3: Shape the Nuggets
Using your hands, take small portions of the mixture (about 1-2 tablespoons per nugget) and shape them into small, oval or round nugget shapes. You can also use a spoon or cookie scoop to help form the nuggets consistently.
If you like a crispier coating, you can lightly coat each nugget in additional breadcrumbs. To do this, roll each nugget in a small plate of breadcrumbs, pressing gently to make sure they stick.
Step 4: Cooking the Nuggets
Option 1: Baking the Nuggets
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the nuggets from sticking.
Arrange the nuggets on the baking sheet: Place the shaped nuggets on the prepared baking sheet, making sure they are not touching each other. If you want extra crunch, brush each nugget with a little olive oil.
Bake the nuggets: Bake the nuggets in the preheated oven for 15-20 minutes, flipping them halfway through the cooking time, until they are golden brown and crispy on both sides.
Option 2: Frying the Nuggets
Heat about 1-2 tablespoons of olive oil in a large skillet or frying pan over medium heat. You can also use vegetable oil or another preferred oil.
Once the oil is hot, carefully add the nuggets to the pan, making sure not to overcrowd them. Fry in batches if needed.
Fry the nuggets: Cook the nuggets for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs or a slotted spoon to flip them gently to avoid breaking them.
Once cooked, remove the nuggets from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Let the vegetable nuggets cool for a few minutes before serving. This helps the inside set and prevents burning your mouth with the hot filling.
Serve: These nuggets are perfect on their own or paired with your favorite dipping sauces like ketchup, ranch dressing, barbecue sauce, or even a spicy mayo.
Notes and Tips:
Vegetable Variations:
Feel free to use other vegetables such as bell peppers, sweet potatoes, or even cauliflower. Just make sure to finely chop or grate them so they mix well with the other ingredients.
If using frozen vegetables, make sure they are thawed and drained to avoid adding too much moisture to the mixture.
Binding the Mixture: If the mixture is too loose or falls apart when shaping, add more flour or breadcrumbs to help bind it. If the mixture is too dry, you can add a small splash of milk or water to make it easier to work with.
Cheese Options: You can use any cheese that melts well, such as mozzarella, cheddar, or even feta for a tangy twist. Cheese adds flavor and helps bind the mixture together.
Freezing: To make these in advance, you can freeze the un-cooked nuggets. Place them on a baking sheet in a single layer and freeze them for about 1-2 hours. Once frozen, transfer them to a zip-top bag or airtight container and store them in the freezer for up to 3 months. When ready to cook, bake or fry directly from frozen, adding a few extra minutes to the cooking time.
Dipping Sauce Ideas: These veggie nuggets are delicious with a variety of dips, such as:
Garlic yogurt dip: Mix plain yogurt with minced garlic, lemon juice, and a pinch of salt.
Sweet chili sauce: Sweet and spicy, perfect for a little kick.
Avocado dip: Mash an avocado with a little lime juice, salt, and pepper for a creamy dip.
Serving Suggestions:
With a Salad: Serve these vegetable nuggets as part of a fresh salad with greens, cucumber, and a light vinaigrette for a healthy meal.
As a Snack: These nuggets are perfect for a mid-day snack, served with a variety of dipping sauces.
As a Side Dish: Pair them with soup, sandwiches, or wraps for a well-rounded meal.
For Meal Prep: These nuggets are great for meal prep. Make a batch at the beginning of the week and store them in the fridge for quick lunches or dinners.
Conclusion:
These Vegetable Nuggets are a fantastic, healthier alternative to traditional chicken nuggets, and they pack a punch of flavor with every bite. They are easy to make, customizable to suit your taste preferences, and versatile enough to be served in many different ways. Whether you bake or fry them, these nuggets are sure to become a family favorite! Enjoy!