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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Veggie Nuggets Recipe

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This recipe for Veggie Nuggets is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. shredded carrots
3 c. broccoli florets
1 garlic clove
2 eggs
1¼ seasoned breadcrumbs, divided
¾ c. shredded cheddar cheese
½ tsp. onion powder
½ tsp. black pepper
1 T. canola oil
Directions:
Directions:
1. Shred carrots (I use my food processor's shredding attachment).
2. Steam broccoli in the microwave for two minutes or until tender.
3. Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it's too crumbly, add water one teaspoon at a time until you achieve the desired consistency.
4. Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about ½-inch thick.
5. Place remaining ¼ cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
6. Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
7. Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.
Number Of Servings:
Number Of Servings:
25 Nuggets
Preparation Time:
Preparation Time:
30 mins

 

 

 

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