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Veggie Nuggets

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 38 nuggets
Calories: 108kcal
Author: Stacey Weichelt, RDN, CD


  • 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


  • 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.