Veggie Nuggets Recipe
Photo by Jen Rich
Serves 8

Veggie Nuggets


These nutritious nuggets don’t last very long at all in my house. Willow adores dipping them into a yogurt dip or homemade tomato sauce, and I love them with salad, or wrapped in a yoghurt flatbread or pitta and drizzled with tahini dressing. They also freeze well and would make a welcome addition to packed lunches.

The addition of flax and sesame seeds gives the nuggets a delicious nutty flavour and ensures that the nuggets are a source of beneficial fibre to support our digestive health.

Tip: If you don’t have any fresh herbs, dried herbs work just as well (use 1 tsp dried) and feel free to experiment with other vegetables that you may have to hand.

  • 175g broccoli, grated
  • 125g carrot, finely grated and juice squeezed out
  • 1 tbsp tarragon or parsley, finely chopped
  • 40g cheddar cheese
  • Salt and pepper
  • 1 medium egg, beaten

For the coating:

  • 6 tbsp (30g) breadcrumbs of choice
  • 2 tbsp flax seeds
  • 2 tbsp sesame seeds

Preheat the oven to 190ºC.

Tip the grated broccoli, carrots, tarragon/parsley, cheddar and salt and pepper into a large bowl and mix together, I find it’s easiest to do this with my hands.

Add the beaten egg and mix until it all comes together.

Mix together the breadcrumbs, flax and sesame seeds and spread out into an even layer on a plate.

Divide the mixture into 8 and roll each piece into a ball. Roll the nuggets in the coating and press down gently to flatten slightly.

Transfer to a baking tray and bake for 20 minutes, then flip them over and cook for a further 5-10 minutes until golden and crisp.

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