This Veggie Nuggets recipe is healthy, kid friendly, and simple to make. Perfect for lunch boxes and snacks.
As a mom, I hold these truths to be self-evident:
- Kids love finger food.
- Kids love dipping.
- Kids love nuggets.
Well, at least my kids do.
This Veggie Nuggets recipe hits that trifeca of kid-friendliness. Because sometimes veggies can be a hard sell with the younger set.
I’m not a fan of “hiding” veggies in other foods as the sole way of serving them–I think fresh veggies should be fixtures on the table too. But I AM a fan of trying all kinds of spins on preparing them.
| You might also like: Crispy Crunchy Tofu Nuggets Made in the Air Fryer |
How to Make Veggie Nuggets For Kids
Thankfully, you can let your food processor do a lot of the work here (this is the classic Cuisinart food processor I’ve had for years and years).
Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in the 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.
Form the mixture into balls, about a tablespoon each (I use this cookie scoop for so many jobs, including this). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
Place the remaining breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
Heat oil in a skillet on medium-high heat until it sizzles when sprinkled with water droplets. Arrange nuggets in the 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.
Serve these vegetarian nuggets warm or cold with ketchup, BBQ sauce, honey mustard, or another favorite dip.
These easy, homemade Veggie Nuggets would be fun for snacks or meals or tucked into lunch boxes.
Can You Bake These Veggie Nuggets Instead?
Yes! The recipe is adapted from the blog Red Round or Green, and she bakes her nuggets. You can see the original version here.
But keep in mind that while this recipe calls for them being pan-fried, you’re only using one tablespoon of oil for 25 nuggets–that’s not much at all compared to something that is truly “fried”.
| You might also like: Kid-Friendly Tofu Buddha Bowls |
Can You Freeze These Veggie Nuggets?
Yes! Let them cool and place in a freezer-safe bag, press out as much air as possible. To, defrost in the fridge then reheat in the microwave or toaster oven until heated through.
I hope you and your kids enjoy these Veggie Nuggets!
Veggie Nuggets
These Veggie Nuggets are healthy, kid friendly, and simple to make. Perfect for lunch boxes and snacks.
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
Instructions
- Shred carrots (I use my food processor's shredding attachment).
- Steam broccoli in the microwave for two minutes or until tender.
- 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.
- 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.
- Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
- Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.
- 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.
- Serve with honey-mustard sauce, ketchup, or other favorite dip.
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Nutrition Information:
Yield: 8 Serving Size: 3 nuggetsAmount Per Serving: Calories: 175Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 57mgSodium: 371mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 8g
Hi! I'm Sally, a dietitian-mom.
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Molly says
They sound delicious but, of course, anything deep fried is delicious. But weren’t you one of the moms who complained when Texas schools decided to end the ban on deep fryers in cafeteria kitchens? Just because there are veggies inside doesn’t change the fact they are boiled in fat. Please explain your reasoning. Thanks!
Sally says
Molly–these aren’t deep fried. You use one tablespoon of oil for 25 nuggets. That works out to about 1.1 gram of fat per serving. Deep frying is when you submerge something in oil.
Barb says
lol yassss Sally clock ha!
Anna says
Hi Is there something else I can use besides egg for my son who is allergic to Egg?
Sally says
Hi Anna–I haven’t tried this so I can’t say if it works, but you could try using a flax egg (1 tablespoon ground flax seed + 3 tablespoons water–and allow to sit until thick) for each egg. If you try it please let me know how it turns out!
Diane says
You can maybe try applesauce!
Alyson says
My son is also allergic to eggs. I often use applesauce, bananas, or flax eggs in baking recipes, but I have recently found a new favorite egg replacer!
2 tablespoons flour
2 tablespoons liquid ( I usually use milk or almond milk)
1/2 teaspoon oil
1/2 teaspoon baking powder
This will replace one egg. It’s easy to multiply. I have baked brownies, muffins, and cookies with this egg replacer and you would never know the recipe was altered.
Sally says
Alyson–thank you so much for sharing that! Sounds like it will be helpful to a lot of people looking for an egg substitute.
Laura says
Avocado. Half of one works great
Patti says
I just made these (vegan style- no eggs) and used the flax egg.
They held together fine but I’m not crazy about the taste.
I think next time I would add onions.
The kids weren’t crazy about them but we’ll douse them with ketchup and gobble up the goodness ; )
Gia Dougherty says
So idk what I did wrong. I followed the recipe but the center is always “raw” soft not fully cooked. I fried 4 of them and they were just getting cooked on the outside and then beginning to burn but the inside was always gooey. So I am not trying to bake them and see if that helps. Idk what I did wrong nobody else seems to have any issues
Jen says
Make sure to drain and dry the broccoli really well. I found that cold broccoli worked even better. But fresh steamed made mine soggy too.
Sage says
I had the same issue, it just kept burning them but mush in the middle :(. Really wanted to like these but hubby and I couldn’t find a way to salvage them .
Sally says
Sorry to hear that! If you decide to try them again and you’re pan-frying them, I would turn down the heat so they can cook longer but not burn.
Liat S. says
Why not just use good oil? Avocado oil is healthy and has a high toxicity level. Totally safe for frying and doesn’t lose its nutritional value. And if it’s not fried at too low of a temperature, it won’t soak too much oil either. Great way to get Avocado nutrition into to picky eaters as well. Besides, kids don’t usually have collesterol problems. I’d be more concerned with eating out regularly or deep fried chicken and fries or pizza which is high in processed ingredients. This really does sound like a great recipe.
Sally says
Liat–you can use whatever oil you’d like! 🙂
AnnMarie Jackson says
I baked them at 400 degrees for 20 minuets and flipped doing another 10 on the other side and they came out great! No oil but not supper crispy as a result.
Abby says
Great! Was searching the comments for baking directions! Thanks! Can’t wait to try it 🙂
Tessa says
I’m going to make these tonight and cook them in a skillet without oil. We will see how it goes!
ColoradoCook says
Clearly you’re not aware of the difference between “deep fried” foods and foods that are browned in minuscule amounts of oil.
Julie says
Do you think these could be baked?
Sally says
Julie–yes! Check out Bri’s original recipe (link in the post), which calls for baking.
Julie says
Great, thanks!
I’m also interested to hear your thoughts on various cooking and baking oils. We switched to canola oil years ago after reading somewhere that it’s the better option, but I’ve also recently seen articles decrying it. I don’t have time to do all the proper research myself, and so many articles are biased or polarized or extreme (as I find to be the case with many things related to nutrition, parenting, and politics…) so I’m curious what your opinions are, as an informed expert. Thanks in advance!
Sally says
Julie–In terms of health, canola oil has a nice fat profile because it’s rich in monounsaturated fats. It also has a pretty neutral flavor and can withstand high heat, so it’s pretty versatile for cooking. The concern some people have with canola oil is that most of the crop is genetically modified. I’m guessing that what you’ve heard in terms of negative press. I use several different kinds of oil, but olive and canola are my two favorite. If you want to use canola oil but don’t want GMOs, you can look for canola oil that is non-GMO verified.
Dorota | HappyForks.com says
Sally, canola oil is rich in omega-3 fatty acids too. It has more this healthy fatty acids than olive oil. But when you use it for cooking or baking, most of them are destroyed. Of course it’s not dangerous for health, but maybe that’s why some people don’t recommend canola oil for cooking. It’s worth trying unrefined canola oil raw, with salad or something. However, remember that for cooking you need to use refined oil.
DJ says
Can oil really be fattening? I heard someone say olive oil and cooking oil have calories and if you put oil on your salad it is like pouring sugar on it. That’s not true is it? I love oil and I eat a lot of it on everything and I cook everything with oil and I do have trouble controlling my weight. I wonder if I am using the wrong oil or what.
Emily @ Zen & Spice says
These look so good! When I was little, we used to go to this old steak restaurant downtown which made these “veggie sticks”– we used to eat so many of them! They were deep fried though, so this version seems better 🙂
Sally says
Emily–that sounds like a good memory! 🙂
Lisa says
They look great and fun! Sorry how much panko…1 1/4??
Sally says
You use 1 cup of seasoned breadcrumbs in the nuggets and then 1/4 cup to coat them before pan-frying.
Michele says
Sally, this recipe looks great. Because I am trying to follow a vegan diet (and am trying to get my cholesterol level back to about 138 where it was 3 years ago when I was exercising more!), I’d like to find a way to make these without cheese and eggs. I know this request may be unrealistic, but do you have any suggestions?
Sally says
Hi Michele–I have not tested it with this, but you could substitute a mixture of ground flaxseed (1 tablespoon) and water (3 tablespoons). You could also try non-dairy cheese as a substitute. If you try this, let me know how it goes!
Amy says
I found the mixture to be somewhat runny and difficult to form. I think there was too much water left in the broccoli after steaming. Next time I will pat the broccoli dry or add more bread crumbs. Both the munchkin and husband liked them a lot.
Sally says
Amy–Helpful to know. Glad they were a hit!
Emma says
Is it best to use fresh or dried breadcrumbs?
Sally says
Hi Emma–I’ve only used dried. You could try fresh, though it may add more moisture and make them harder to form into nuggets.
Suzi says
I just found this recipe, and will try it with my two (3 &1) but I’m looking for a way to add some protein. Do you think you could add some chickpeas to the food pro as well and have it blend right into the mix?
Sally says
I haven’t tested it using that, but please let me know how it turns out if you do!
Eni says
I added half a can of chickpeas to the recipe and my 2 year old gobbled them up! Such a life saver as she doesn’t eat meat or chicken and is becoming very picky about her veggies. Thanks for the recipe!
Sally says
That’s a great idea!
Nicole says
I was just wondering if i can use something to replace the egg? my daughter is allergic but i think she would love these
Sally says
Hi Nicole–I have not tested it with this, but you could substitute a mixture of ground flaxseed (1 tablespoon) and water (3 tablespoons) for the egg.
Sebastian says
This looks delicious!!! Gotta try this at home. Thanks for sharing! 🙂
Katie Miller says
Do these freeze well? I just made them tonight but am afraid my one little one won’t eat them fast enough. Has anyone tried that?
Sally says
Hi Katie–I haven’t tried freezing them but think they would do fine. I would also feel comfortable keeping them in the refrigerator for 3-5 days.
jaclyn says
Oh my. My 1 year old has been boycotting all veggies lately (… or really anything other than cheese), so I thought I’d try these. They are delicious! My husband and I kept eating them up as they came out of the pan. Best news – my daughter loved them too! I think they could even make a nice app for our next dinner party. Thanks!
Sally says
Jaclyn–Yay! That’s great to hear. 🙂
Lucy L. says
These nuggets are AWESOME! I made them thinking my 18 month old daughter MIGHT try them and although she wasn’t ready to, my husband and I loved them! We topped them with sliced avocado and they were delightful! Thanks for posting this recipe!
Sally says
Lucy–So glad you like them! And I’m sure your daughter will try them eventually too.
Mandi says
Looking forward to trying this recipe for my 3 little ones! Do you think these would freeze well? I thought about double the recipe and freezing a batch so I have some on hand if they like them. Have you tried this at all?
Nat says
YES!! I made these broccoli nuggets in the pan as the recipe calls for. Then I placed them in ziplock bags and placed the bags in a tupperware. Then I place 4-5 nuggets on a microwave safe plate and heat for 1:30 uncovered. Now you can make an entire bag at the beginning of the month rather than buying frozen nuggets.
(You could go with just the plastic bags, but I like the tupperware because I can stack thing sin my freezer this way. So long as the bags are strong enough to prevent freeze burn.)
Sally says
That’s great info, Nat. Thank you!
B Stout says
I made these for my 1.5 year old and she absolutely LOVES them! The only thing I did different was bake them, they turned out great and taste delicious! I alsp lovw the fact that I can freeze these and pop them in the oven for a quick dinner or in todays case – lunch! I cannot wait to try more of ypur recipes. Thank you for making healthy so easy and delicious!
Danielle Nagy says
any ideas for sub the cheese? we can not any kind of dairy here,…
thank you
Sally says
I’m sorry I don’t, though you could try dairy-free cheese.
Kaylee says
Oh my gosh, these are so good! My husband and I had to hold back so there’d be some for our one year old who also loved them! I used a package of frozen mixed veggies and added about 1/4 cup chic peas. Could I have your permission to share a modified version on my (soon-to-launch) blog? I would certainly include a link back to your original recipe. No worries if you’d rather I didn’t post. 🙂 Thanks so much for sharing!
Sally says
Kaylee–I’m so glad you like them! Sounds like your version is great too! You are welcome to adapt the recipe and post it, but please link back to Bri’s original recipe which was the recipe I adapted for these. Thank you! 🙂
Kaylee says
Will do! Thank you!
Cassie says
These were delicious! My son is such a picky eater (I call him the chicken nugget King). I fooled him into trying these and he loved them! Mommy loved them too! 🙂
Sally says
Cassie–that’s great to hear!
Anne says
I’m excited to try these. My one year old barely has any teeth so find soft foods yet healthy can be hard for us and she won’t touch steamed broccoli or carrots but she’ll eat the “earths best” brocoli nuggets but I’m not fond of paying 4.50 for a tiny box of them. These seem like they’ll be just as good or better. Have you ever frozen these by chance? If so do they freeze and reheat well?
Sally says
I have not frozen them but I assume they would freeze just fine.
Kelly says
Wondering if anyone has made these and frozen them? I need to make up stuff that I can keep on hand for my son. Going back to work in 2 months and I will be home latish and want to have food I can just put together on the fly. Thanks!
Klaude says
Great recipe! I didn’t have enough broccoli so substituted with 1 cup of grated zucchini (rested with salt sprinkled over and liquid squeezed out). I also added a handful of chickpeas to the mix. Beautiful. We had them with pesto and cranberry sauce for dipping (my kids have found a love for cranberry sauce on anything crumbed…at least lots of veggies in there).
Antoinette Patrick says
It has been extremely difficult to get my daughter to eat veggies. PRAISE GOD for this recipe! I made a batch and she ate 10 of them!!! I couldn’t believe it!
Thank you so much for this!
Erica says
Can you make these and then freeze them? How long would they last in the fridge and also the freezer?
Vani says
They look great. Perfect for lunchbox. Can we do prep work the night before, refrigerate and fry them in the morning? Can they be frozen as well? Please post more ideas like this. I am looking fo vegan stuff like this that I can send in my kid’s lunchbox.
Thanks.
Riana says
I definitely want to make these! If you bake them, do you think it’s okay to freeze them?
Sally says
Riana–I haven’t tried freezing them yet but I would think they would freeze just fine.
Sajida says
Made this last night for my son who dislikes veggies! It turned out delicious as all the adults enjoyed it! My boy however said it tastes rotten ! Got to keep on trying! Thanks for this lovely recipe!
Sally says
Sajida–glad the adults liked them at least! 😉
Cristen says
Has anyone eliminated the cheese and added chickpeas? My little has a dairy allergy. Thanks!
Sally says
Cristen–Let me know if you end up trying that!
Melissa B says
These are terrific! They are messy when forming the nuggets and coating in the breadcrumbs but so totally worth it! I used a frozen box of chopped broccali and steamed it briefly on the stove. I hope my kids like these as much as I do! Thanks so very much for sharing!
Matt says
My daughter is gluten free so I make this with the according bread crumbs. The problem I get every time is they fall apart. Nothing I do seems to stop it. Any tips? Thank you!
Kelly says
I tried this recipe yesterday. I must have done something wrong, but I’m not sure what. The mixture came out very creamy and was impossible to form into balls. I had the hardest time blending it together. Maybe I don’t have the right kind of food processor?
Sally says
Hi Kelly–I wonder if maybe you over-processed it and it turned into sort of a paste. I know I’ve definitely done that with pie crust–over-processed it until it turns into mush. I hope you’ll give it another try!
Deanndria says
Thank you for this! Question: If I wanted to omit the cheese, should I replace it with something to help bind? I like the chickpea suggestion provided, but don’t want them too crumbly. Any thoughts? Great recipe idea:)
Sally says
I haven’t tried any substitutions for the cheese, but if you try something please let me know how it turns out.
Heather @ Sugar Dish Me says
Loooove this recipe! My family already digs veggies but this feels like a super fun snack/side/lunch/all the time food. Pinned!
SWATI GOYAL says
Can you explain “seasoned bread crumbs- divided”? Do we get seasoned breadcrumbs in store? If not, what seasoning do I need to add and to what type of breadcrumbs (Panko etc.?). Also, what does divided mean?
Sally says
Seasoned breadcrumbs are breadcrumbs with seasoning and they will be labeled that way in the store. You could also buy plain breadcrumbs. Personally I think these nuggets are super flavorful and could probably be made with plain breadcrumbs and still be yummy. “Divided” in a recipe just means that you will use part of it during one step of the recipe and part of it in another step.
Shannon says
These are often requested at my home. My boyfriend loves these and so does my room mate. We like to dip ours in Sriracha Mayo and my boyfriend dips his in Ranch (his fave condiment). I love making them since they are easy and quick and I usually have all of the ingredients on hand. Thank you so much for sharing!!!!
Bethany says
Hi! This recipe sounds great for my picky 2.5 yr old. I recently bought riced broccoli at Trader Joe’s, and was wondering how many cups of broccoli you have once it’s been pulsed in the processor. As the recipe calls for 3 cups of florets, would this be the same as 3 cups of riced broccoli? I don’t want to botch the ratios. Thanks!
Sally says
Hi Bethany–I’ve never measured it out once it’s pulsed but would imagine you would use less riced broccoli since it’s more compact/condensed than broccoli florets. You want a consistency that forms easily into a ball, so if you want to try the riced broccoli I would start with perhaps two cups and see what texture you get–you can always add more broccoli if the mixture needs to be bulked up a bit. Hope that helps!
Melissa says
I made these tonight for my husband whose comment is usually: “Where’s the meat?” And he loved them! Never complained about no meat. I sliced up a couple sweet potatoes and baked them (fries) as a side.
Linda D says
I made these and they were awesome!! My 7 year old loved it
Abbi says
I just made these and they turned out well. They definitely are not like nuggets, but more like veggie patties. I decided to bake mine and they turned out great! They had a nice little crisp. I baked them at 400 degrees for 15 minutes, then flipped them and baked another 10 minutes. Honestly, you could probably get away with 10 minutes a side. Regardless, they turned out very well! Thank you for sharing!
Sarah Hluchy says
I’m the picky eater I’m saving this recipe for! I do honestly like carrots and broccoli–broccoli has been my favorite green veggie for as long as i can remember. But it would be nice to have a different way to eat my veggies, since I generally don’t like them raw with dip (i strongly dislike any dip or dipping sauce because they usually contain vinegar or tomato or sour cream. )
JC says
I follow Bright Line Eating, which means no flour products. Any suggestions for replacing the breadcrumbs in the recipe? I would use crushed dried chickpeas on the outside, but I’m curious if anyone has a suggestion for replacing the breadcrumbs in it, as they operate as a binder in that capacity.
Thank you!
Ann says
HI! The recipe says 1 1/4 seasoned bread crumbs. Is this 1 1/4 c or Tbsp?
Sally says
Hi Ann–Sorry about that. I just changed the formatting on all my recipes and it looks like all the measurements didn’t transfer over. It’s cups and I’ve corrected that. Thank you for letting me know and hope you like them!
Sam says
I cooked this for my children and neither of them ate them… so disappointing
My husband and I didn’t mind them but they weren’t that good
Emily says
Hello! I make these for my 1 year old and she loves them
The recipe is pretty big for just her though. I’m wondering if it would do well in the freezer? Or if I should cook first, then freeze?
Sally says
I would cook them first, then freeze them.
Shea says
If anyone is interested, I made these in my air fryer (Go Wise). I cooked them at 390 for 8 minutes and flipped them halfway through. They were delicious.
Samantha says
Hi I was curious if I can freeze them ?
Sally says
Yes!
Missy says
Can these be frozen?
Sally says
Yes!
Noris M Barreto says
These were great! My 9 year old daughter got addicted to the Morning Star version and I was having trouble to find a simple real recipe. She was involved in the preparation process and she loved them!! Thanks
Niki says
These were sooooooo delicious! My kids won’t try them because they are 4 and it is really hard to get them to try new things. I will keep making them though because even if they don’t eat them…I do!
Sally says
Keep trying! Glad you like them. 🙂
Regina says
Shew, labor of love! Mine didn’t look as pretty as yours but they were tasty and my 10 year old enjoyed them. Wouldn’t make as a weekday meal unless they were made ahead of time. Very glad to feed my family a vegetable filled entree. Note this recipe makes about a dozen so plan accordingly.
Sabrin says
Did anybody try to do in a air fryer? I make nuggets and they come out great, I wonder if these would work as well?
Ann says
I know there are many different diet types that can be healthy for different individuals, however, Canola oil is something no one should consume, across any diet. The method used to extract the oil and then to remove the rancid smell, makes it super toxic. Otherwise its a good recipe.
Sally says
Ann–I’m glad you liked the nuggets. You can certainly use the oil of your choice. But I would encourage you to read this article about canola oil from uC Berkeley, which dispels a lot of canola oil myths: http://www.berkeleywellness.com/healthy-eating/food-safety/article/canola-oil-myths-and-truths
Sasha says
My 2 year old loved these, even after baking them.
She only likes a few recipes that utilize vegetables, so I am super happy to have come across this one.
Gordon Myers says
I would love to be able not to hide veggies from my kid, but the reality is different. i’ll definitely try these. They seem like they might work.
Jrams says
Kid and mom approved! Followed the exact recipe but cooked them in the air fryer instead. The recipe made more than what I needed at the time so I froze the unused nuggets which turned out to be super convenient just take them out of the freezer and pop them in the air fryer!
Sally says
Using the air fryer is a great idea! So glad you like them.
Anie says
Hi I followed the ingrredients and instructions but mine came out salty and couldn’t feed them to my 18 month old baby. Did I miss something?
Sally says
Hi Anie–The recipe doesn’t contain salt and isn’t very high in sodium, so I’m wondering if perhaps your breadcrumbs were just very salty? You could try them again using plain panko or unseasoned breadcrumbs perhaps.
Sabrina Lynn says
I found that mine were still really wet inside after frying them. Did I do something wrong? I kept adding more breadcrumbs (well, ground cornflakes because I had no more breadcrumbs) – maybe the cornflakes didn’t absorb enough moisture?
Sally says
I haven’t tried cornflakes and not sure how that would’ve affected the mixture. If you try them again, be sure they can be formed into a patty without being overly wet–add more breadcrumbs if that’s the case. And perhaps turn the heat down so you can pan-fry them longer–or try baking them as the original recipe calls for. Some people prefer that method. Hope they work out for you–they’re really tasty!
Jessika Lauren says
Can i freeze these? Or how long do they keep in fridge? I only have one kid, 21 mo and she is picky….hoping she will eat at least ONE, i just made a 1/2 batch to start….fingers crossed
Sally says
Yes, you can freeze them, and I’d recommend using them within a few months to avoid freezer burn. Hope your daughter liked them!
Neha says
Never mind I just saw your reply earlier this month about freezing them. Thanks and I can’t wait to try them out this weekend!
NEHA says
I wanted to freeze them so my daughter can have them later as well. Any tips?
Sally says
Place them in a freezer-safe bag and use within a couple of months. For extra protection from freezer burn, you could wrap them in plastic wrap or freezer paper before placing in the bag.
Kristina says
Hey I had a quick question, how long will these save in the refrigerator if we can’t eat them all in one sitting? They taste great by the way!
Sally says
I would keep them no more than 3-4 days for best quality. You can freeze them as well!
Chrissy says
I am excited to make these for my toddler. Do you have air frying instructions for these? Thank you!
Brittany says
Could these be frozen afterward and warmed up later? My son is going to preschool in the fall and I’m sort of obsessed with getting veggies into every single meal. But I can only expect him to eat so many carrot sticks! I’d love to make a double batch every couple weeks (along with my spinach pancakes and veggie packed egg-muffins!) and rotate. Thanks!
Sally says
Yes, they can be frozen and reheated.
Danielle says
Can not wait to try these! I used to buy some at the store and they stopped making them.
Sally says
Hope you like them!
Julia says
I can’t wait to make these for my kids!! I have twin girls! Have you ever freezes these??? I want to bake them after I make the mixture and then freeze them. What would the baking instructions be after making them and then to warm them up once they’re frozen??? Thank you!
Ashleigh says
The recipe felt a little bit bland for my taste so I decided to add a small potato and small onion to mine. I also swapped out the onion powder and black pepper for onion salt and curry powder, I added some extra garlic and didn’t add as much cheese as your recipe states. I also decided to oven bake mine like the original recipe you linked. I love how they turned out! They were very messy to make but super crunchy and tasty! (I’m not a mum but that doesn’t mean I can’t still make some delicious veggie nuggets for myself! XD)
Chloe says
Yum!
Danielle says
I made these for my 1 year old daughter and she loved them! I followed the recipe besides I baked them instead of fried them.
Carls says
Do the carrots need to be cooked before shredding?
Sally says
No, they don’t need to be cooked first.
Ingrid says
Oh my gosh these are SO YUMMY!
Super easy and quick, thanks for sharing!
I had to stop myself from eating them all myself hahaaa
Emily C says
For those who don’t want to pan fry, I cooked my veggie nuggets in my Instant Pot Airfryer lid, 400 for 12 min. Flip half way through. I also added shredded zuchinni since I had one. My 22 month old loved it. Can also serve with a little pasta and sauce as alternative chicken parm.