Ingredients: 

1 cup shredded carrots

3 cups broccoli florets

1 garlic clove

2 eggs

1 1/4 cups seasoned breadcrumbs, divided

3/4 cup shredded cheddar cheese

1/2 teaspoon onion powder

1/2 teaspoon black pepper

1 tablespoon canola oil

Steps to Make It: 

Step 1: Shred carrots (I use my food processor’s shredding attachment).

Step 2:Steam broccoli in the microwave for two minutes or until tender.

Step 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.

Step 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 1/2-inch thick.

Step 5: Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

Step 6: Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.

Step 7: Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy. You may need to do this in 2-3 batches depending on the size of your skillet.

Step 8: Serve with honey-mustard sauce, ketchup, or other favorite dip

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