Ingredients

The following ingredients have 16 Servings
  • 1 cup shredded carrot
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 garlic clove, peeled
  • 2 eggs
  • 1/2 cup plain whole wheat breadcrumbs
  • 1 cup fully cooked rice ((I prefer jasmine or short grain brown rice))
  • 3/4 cup shredded cheddar cheese
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/3 cup additional whole-wheat breadcrumbs for rolling

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Place the carrots, broccoli, cauliflower, and garlic into a food processor. Grind to chop the veggies finely.
  • Add the remaining ingredients except the 1/3 cup breadcrumbs. Grind into a uniform batter, stopping to scrape down the sides of the bowl once or twice.
  • Use a 1-tablespoon measuring spoon to portion out batter, form into an oval "tot" shape, and roll in the 1/3 cup additional breadcrumbs. Place onto the prepared baking sheet and repeat to make all of the nuggets.
  • Bake for 30-32 minutes or until lightly golden brown and firm to the touch. Serve warm with a favorite dip such as ketchup or Ranch as desired.