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veggie nuggets for kids

I doubled the recipe and it made 30 nuggets. I did over fill my melon ball scooper.

veggie nuggets for kids (and adults!)

Recipe adapted from found at


  • 8 oz (half a bag) frozen mixed veggies (carrots, peas, corn, green beans, & lima beans) – I had organic mixed veggies from trader joes it did not have lima beans.
  • 1 egg
  • 1/2 cup panko bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • Juice of 1/2 small lemon
  • 1 1/2 tablespoons olive oil


Preheat oven to 350 degrees.

Cook veggies according to package directions. Let cool. Place veggies in a food processor and pulse a few times (don’t over process). In a large bowl, combine veggies, bread crumbs, egg, salt, garlic powder, lemon juice, & olive oil. Mix well using the back of your spoon to continue to mash the veggies.

Spray a baking sheet with nonstick cooking spray. Using a small scooper (I used a melon ball scooper), scoop the mixture onto the baking sheet. Using your hand, shape into a nugget form.

Bake at 350 degree for 40 minutes. Flip nuggets to other side after 20 minutes.


2 responses »

  1. That sounds so doable! Do you freeze what’s left over? What did M think? 🙂

    • Matteo loved them! I bet they could be frozen. For now they are just in the fridge. Chris and I have been eating them too, they are yummy. Totally trying broccoli next time, maybe a spinach version too!


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