Nuggets are always a hit, aren’t they? They make perfect side dishes, delicious appetizers, and are a great way to get kids excited about veggies. Today, we’re whipping up a wholesome twist: homemade veggie nuggets. Let’s get cooking!
Ingredients for Veggie Nuggets:
- 1 collard greens leaf, finely chopped;
- 1 cup all-purpose flour;
- Breadcrumbs from 3 slices of whole wheat bread (or store-bought breadcrumbs);
- 7 oz (200g) of queso fresco or shredded mozzarella cheese;
- 2 eggs, beaten;
- Salt and your favorite seasonings to taste;
- 1 carrot;
- 1 small onion;
- 1 sweet potato;
- ¼ red bell pepper.
How to Make Veggie Nuggets:
- Boil the carrot, bell pepper, and sweet potato in water until completely tender;
- Drain the vegetables and place them in a blender. Pulse with a little of the cooking water until you reach a smooth purée consistency;
- Add the cheese, onion, and seasonings to the blender and pulse again until well combined;
- Transfer the mixture to a bowl and stir in the finely chopped collard greens;
- Gradually add the flour, one tablespoon at a time, mixing well;
- The dough should be thick but still slightly soft and tacky;
- To shape the nuggets, take a tablespoon-sized portion of the mixture, dip it into the beaten eggs, and then dredge in the breadcrumbs;
- Don’t worry if it looks shapeless when hitting the egg;
- The nugget shape is formed when you coat them in breadcrumbs, which makes them easy to handle without sticking to your hands;
- Place the nuggets on a greased baking sheet and bake in a preheated oven at 400°F (200°C) for about 35 to 40 minutes;
- Flip the nuggets halfway through to ensure they get crispy and golden on both sides;
- Serve warm and enjoy!
Tips:
This recipe makes approximately 10 nuggets and they can be frozen for up to 3 months. Pretty convenient, right? You can make a big batch and keep them ready for whenever a craving strikes.
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