Go Back

Herb-Infused Veggie Nuggets

These veggie nuggets are baked until golden and crispy, featuring a vibrant mixture of finely chopped vegetables, fresh herbs, and smoky spices. The mixture is shaped into small bites, coated with crunchy breadcrumbs, and baked to achieve a satisfying crunch with a tender interior. Perfect as a nostalgic snack with a flavorful twist, they boast a lively herb and smoky seasoning profile.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup carrots finely chopped or processed
  • 1 cup breadcrumbs panko preferred for crunch
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 1 tsp smoked paprika
  • 1 egg large egg or vegan flax egg
  • 1 tbsp oil neutral oil like canola or vegetable
  • 1 squeeze lemon for serving, optional

Equipment

  • Baking sheet
  • Mixing bowls
  • Food processor or grater
  • Shallow dish

Method
 

  1. Start by steaming or microwaving about 1 cup of chopped carrots until tender, roughly 5-7 minutes. Let them cool slightly.
  2. Transfer the cooked carrots to a food processor or grate them finely with a box grater. You want a uniform, minced texture that holds together well.
  3. In a large mixing bowl, combine the chopped vegetables with 1 cup of panko breadcrumbs, chopped fresh parsley and basil, and 1 teaspoon of smoked paprika. Mix gently to distribute the herbs and spices evenly.
  4. Crack in a large egg (or a vegan flax egg), and stir until the mixture is sticky and holds together when pressed. If it feels too loose, add another tablespoon of breadcrumbs.
  5. Using your hands, shape the mixture into small nuggets about 2 inches long and ½ inch thick. Place each nugget on a parchment-lined baking sheet.
  6. Set up a shallow dish with about ½ cup of breadcrumbs. Lightly coat each shaped nugget in the breadcrumbs, pressing gently to ensure they stick well.
  7. Preheat your oven to 200°C (390°F). Bake the nuggets on the prepared sheet for 15-20 minutes, turning halfway through, until golden brown and crispy around the edges.
  8. Once baked, remove the nuggets from the oven and let them rest for 5 minutes. The residual heat will help set their crispiness.
  9. Squeeze a bit of fresh lemon over the hot nuggets if desired, and serve with your favorite dipping sauce for a flavorful finish.

Notes

For vegan versions, substitute the egg with a flaxseed or chia seed mixture and ensure breadcrumbs are vegan-friendly.