Veggie Nuggets
Nutrition Facts
8 Serving Per Container
Serving size 3 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
120 |
|
| % Daily Value* | ||
| Total Fat 5 g | 8% | |
| Saturated Fat 2.5 g | 12% | |
| Cholesterol 55 mg | 18% | |
| Sodium 210 mg | 9% | |
| Total Carbohydrate 12 g | 4% | |
| Dietary Fiber 2 g | 6% | |
| Sugars 1 g | ||
| Includes Added Sugars | % | |
| Protein 6 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | % | |
| Iron | % | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 3 cups Cooked Broccoli , chopped
- 1 cup Cooked Carrots, grated
- ½ tsp Black Pepper
- ¼ - ½ tsp Salt
- ½ tsp Garlic Powder
- 2 ea Eggs
- 1 - 1½ cup Panko Breadcrumbs
- ¾ cup Shredded Cheddar Cheese
Method of Preparation
Step 1
Steam broccoli and carrots in microwave. Add vegetables to food processor to chop.
In a large bowl, add chopped broccoli and carrots.
Step 2
Add salt, pepper, and garlic powder to the vegetables.
Step 3
Add eggs, cheddar cheese and breadcrumbs to the bowl.
Step 4
Mix well until ingredients are combined.
Step 5
Scoop mixture and form into nuggets.
Place on greased baking pan. Bake for 15 minutes until edges are golden brown.
