Veggie Nuggets

Servings: 6
Calories: 286.8kcal/1200.1kJ (per serving)
Fat: 22.7g (per serving)
Carbs: 7.2g (per serving)
Protein: 15.2g (per serving)

About

For vegetarians or anyone who wants to keep their protein macro low, these veggie nuggets are a delicious way to get your nutrients for a meal! While they take a little bit of extra prep work, they are well worth it! The nuggets are perfectly crispy and golden on the outside with tender and very flavorful insides.

Ingredients

5 ounce broccoli, raw
10 ounce cauliflower, raw
¾ cup, shredded cheddar cheese
¼ cup mayo
¼ teaspoon salt
¼ teaspoon black pepper, ground
½ teaspoon onion powder
1 ½ large raw egg
½ cup almond flour
1 cup, shredded parmesan cheese

Instructions

The day before you want to bake your nuggets, prepare the filling. Use a food processor to blend raw florets of broccoli and cauliflower. Combine them in a large mixing bowl.
Stir in the cheddar, mayo, salt, pepper, and onion powder.
Spray a 24 count mini muffin tray with pan spray. Use a spoon to fill each muffin tin with filling. Make sure to pack down the filling, as you want to nuggets to hold together later. Set the tray in your freezer for at least 6 hours, but overnight is best.
The day you want to bake your nuggets, preheat an oven to 400 degrees and line a large sheet tray with parchment paper. Additionally, whisk together up to 2 eggs in a small bowl and combine enough almond flour and shredded parmesan together on a plate to coat your nuggets.
Remove the nuggets from the freezer and tap the tray to release them. You may need to use heat from your hands to warm the bottom of the muffin tray so the nuggets release. Once released, coat each nugget in egg and then roll them in the breading. Set each breaded nugget on your sheet tray.
Bake the tray for 40+ minutes without turning or flipping the nuggets. Enjoy with a squirt of ketchup, mustard, or your favorite keto condiment!