Veggie Nuggets!

Healthy Happy Veggie Nuggets

Active: 45 min

Total: 2 hr 35 min, plus chilling

Makes: About 30

We’ve had a bunch of Boot Campers ask for this recipe so I thought I’d post it here for everyone to enjoy 😉 I first experienced these delightful nuggets in Chef Jerry Boucher’s Healthy Cooking Class. These delicious guys are easy to make, freezable for easy access & packed full of protein & fiber! They are family friendly & the perfect snack or meal!

Ingredients: 

2 medium yams

8 oz frozen or fresh cauliflower thawed and patted dry

1 (10-oz) box frozen chopped spinach, thawed and squeezed dry

1 cup finely grated Parmesan, divided

4 eggs, divided

2¼ cups panko bread crumbs, divided

1 tsp kosher salt

¾ tsp garlic powder

¼ tsp cayenne (optional)

+ Ketchup or honey mustard, for dipping (optional)

1. Preheat oven to 350°F. Bake whole, unpeeled yams until very tender, about 1 hour, 20 minutes. Refrigerate until cold.
2. Peel yams and mash flesh in a large bowl until smooth. Pulse cauliflower and spinach in a food processor until finely chopped. Stir mixture into mashed yams, along with ½ cup Parmesan, 1 egg, ¾ cup panko, salt, garlic powder, and cayenne, if desired.
3. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Beat remaining 3 eggs in a medium bowl. Toss remaining 1½ cups panko with remaining ½ cup Parmesan on a large, shallow plate or pie plate.
4. Using slightly dampened hands, form veggie mixture into 1-inch balls and flatten slightly into oblong nuggets. Place nuggets on a plate in a single layer (you can transfer filled plates to refrigerator as you work). Gently dip one nugget at a time into egg, letting excess drip off, then dredge in panko mixture on both sides. Place finished nuggets on baking sheets.
5. Bake, flipping nuggets once, until golden brown, about 30 minutes. Serve with ketchup, barbecue sauce, or honey mustard for dipping.

Happy Healthy Clean Eating! Enjoy!