This recipe can be made egg-free and dairy-free (substitutes listed)
1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
2 tablespoons chia seeds
6 tablespoons water
1 1/4 cups breadcrumbs divided
3/4 cup shredded cheddar cheese OR dairy free cheese alternative
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 tablespoon grass fed butter OR coconut oil
Mix the chia seeds and water together in a small bowl and let it sit for 10 – 15 minutes until the mixture becomes gel. (OR you can replace the egg + water mixture with ONE EGG)
Shred carrots. Steam broccoli (in the microwave for two minutes) or until tender.
Place shredded carrots, steamed broccoli, garlic, chia seed mixture, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water 1/2teaspoon at a time until you achieve the desired consistency.
Form mixture into balls, about a tablespoon each. You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.
Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.
Heat butterin a skillet on medium high heat .
Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.
You can freeze any extra for 2 weeks!