2– 12 ounce bags of frozen California vegetables blendcarrots, broccoli and cauliflower, thawed
1 ½cupsbread crumbsdivided
¾cupshredded cheddar cheese
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.
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.
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.
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.