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Photo for - Cheesy Veggie Nuggets

Cheesy Veggie Nuggets

Making these nuggets to sneak veggies into the kids’ diet might be the motivation to try this recipe – but everyone is going to love them.

  • Yields: 32 nuggets
  • Preparation: 50 minutes

Ingredients

  • 2 cups (500mL) BLACK RIVER - Cheddar Cheese, shredded
  • 2 cups (500mL) broccoli florets, small and blanched
  • 2 cups (500mL) cauliflower florets, blanched
  • 1 cup (250mL) carrots, shredded
  • 1 cup (250mL) zucchini, shredded and squeezed dry
  • 1 1/2 cups (375mL) panko bread crumbs
  • 1 tsp (5mL) garlic powder
  • 1 tsp (5mL) salt
  • 1/2 tsp (2mL) pepper
  • 1 egg
  • 1/4 cup (60mL) green onion, finely chopped
  • Honey mustard or plum sauce, optional

Instructions

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper; set aside.
  2. In food processor, combine broccoli, cauliflower, carrots and zucchini; pulse until finely chopped and well combined but not puréed. Transfer to large bowl.
  3. Add bread crumbs, garlic powder, salt, pepper and egg; mix gently until combined. Add shredded cheese and green onion, mixing until evenly distributed. Roll 2 tbsp (30 mL) portions into nugget shapes; arrange in single layer on prepared pan.
  4. Bake, flipping halfway through, for about 30 minutes or until golden brown and crisp. Serve with honey mustard or plum sauce for dipping (if desired).
  • Blanch broccoli and cauliflower in boiling, salted water for 3 to 4 minutes or until tender. Drain and immediately plunge into an ice bath. Drain well and pat dry.
Photo of - Cheesy Veggie Nuggets

Ingredients

  • 2 cups (500mL) BLACK RIVER - Cheddar Cheese, shredded
  • 2 cups (500mL) broccoli florets, small and blanched
  • 2 cups (500mL) cauliflower florets, blanched
  • 1 cup (250mL) carrots, shredded
  • 1 cup (250mL) zucchini, shredded and squeezed dry
  • 1 1/2 cups (375mL) panko bread crumbs
  • 1 tsp (5mL) garlic powder
  • 1 tsp (5mL) salt
  • 1/2 tsp (2mL) pepper
  • 1 egg
  • 1/4 cup (60mL) green onion, finely chopped
  • Honey mustard or plum sauce, optional