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Veggie nuggets

Makes 40 to 50 nuggets Servings
Makes 40 to 50 nuggets Servings


  • 2 large russet potatoes, peeled and cut into 2-inch cubes
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 cup broccoli florets
  • 1/2 cup frozen corn kernels, defrosted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup all-purpose flour
  • 2 cup large eggs, whisked
  • 1 cup bread crumbs


Baking Directions:

I've received countless e-mails from moms asking if I have a recipe similar to the boxed veggie nuggets available at the grocery store.

Finally, I broke down and bought some to see what all the fuss was about.

Although labeled "all natural," the boxed nuggets contain tons of fillers that are totally unnatural in my eyes, so I decided to come up with my own version.

Not only are these nuggets out-of-this-world delicious, they're super easy to make, and this recipe makes five times the number you get in a $5 box from the store.

That's a $20 savings right there! Just pop what you don't use into labeled freezer bags and you're all set.

1. Place the potatoes and carrots in a steamer pot over boiling water and steam for 15 minutes.


Add the broccoli and steam for 5 minutes.


Place the potatoes in a bowl and mash them.

Place the corn, broccoli, and carrots in a food processor and pulse to finely chop.


Add the chopped vegetables, salt, garlic powder, and onion powder to the mashed potatoes and stir to incorporate.


Spread the mixture ½ inch thick on a baking sheet and freeze for 1 hour (no more than 1½ hours).


When you're ready to make the nuggets, place the flour, eggs, and bread crumbs in three separate bowls, forming an assembly line.


Preheat the broiler and line a baking sheet with foil.

Coat the foil with cooking spray.


Remove the pan from the freezer.

Use a 1- to 2-inch-wide cookie cutter to cut out shapes from the potato mixture, or use a knife to cut into small squares.

Gently coat the nuggets with the flour, then the egg, then the bread crumbs, and place on the baking sheet.


Lightly coat the nuggets with cooking spray.

Broil for 2 minutes on each side, or until golden, keeping an eye on them so that they don't burn.

(You can also bake the nuggets at 450°F for 10 minutes.)


Serve with ketchup or mustard if desired.

To Freeze: After step 8, place the breaded nuggets on a baking sheet and freeze for 30 minutes.

Remove from the freezer, place in a zip-top bag, label, and freeze for up to 3 months.