Veggie Nuggets With Summer Slaw Recipes

VEGGIE NUGGETS

Steps:

• Grate or shred your zucchini and remove excess moisture. You can either sprinkle some salt on it to remove moisture or simply use your hands and squeeze the juices out.
• Next in a bowl, mix shredded zucchini, parmesan cheese, salt and pepper, garlic powder, flour and egg. Combine until well incorporated.
• Then you'll want to add some oil into a pan. You want to put just enough oil to cover the surface for a shallow fry.
• Using a cookie scooper or a spoon, add the mixture onto the pan. If using a scooper, just scoop each individually and then use spoon to form your pattie or nugget shape.
• Brown on both sides
• Serve with ketchup, sour cream, or ranch dip.

VEGGIE NUGGETS RECIPE BY TASTY

Steps:

• In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
• Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
• Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
• Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
• Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
• Serve with your favorite dipping sauce.
• Enjoy!