I thought it would be appropriate for my first post of the New Year to be a vegetable dish. I’ve been wanting to try this one for a while now after seeing it on one of my favorite food blogs — Weekly Bite. Estela is so creative with food ideas for kids.
This turned out great! I offered it as a pre-dinner appetizer and Little D ate one and Big A nibbled (that is good for her!). I doubled the recipe because I have found that half bags of anything in my freezer tend not to get used or thrown out.
This makes a great finger food or as a snack or a side with dinner. Anyone else making something like this?
- 16 oz bag of frozen mixed veggies (carrots, peas, corn, green beans, & lima beans)
- 2 eggs
- 1 cup panko bread crumbs
- 1 tsp salt
- ½ tsp garlic powder
- Juice of 1 small lemon
- 2.5 tablespoons olive oil
- Preheat oven to 350 degrees.
- Cook veggies according to package directions and let cool.
- Place veggies in a food processor and pulse a few times with over-processing.
- In a large bowl, combine veggies, bread crumbs, egg, salt, garlic powder, lemon juice, and olive oil. Mix well using the back of your spoon to continue to mash the veggies.
- Spray a baking sheet with cooking spray and use a small scooper to make a small ball and then use your hands to form mixture into nugget size (I think mine were too big). Line on to baking sheet.
- Bake at 350 degrees for 40 minutes -- flip nuggets halfway through cooking (after 20 minutes).
For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love