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These baked Veggie Nuggets are made with wholesome cannellini beans (white kidney beans) and coated in a crispy layer of breadcrumbs. Each bite offers a creamy, melt-in-your-mouth interior and a satisfyingly crunchy exterior, creating a delightful contrast of textures.
There are a variety of finger foods available on this site, you'll find options like quinoa chicken nuggets, lentil croquettes, tuna fish cakes, zucchini fritters chickpea pancakes, veggie tots, chicken nuggets with veggies and quinoa balls. Kids are naturally drawn to finger foods they can dip, and these veggie nuggets are no exception.
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Reasons to Love these Nuggets
- Nutritious: These nuggets are made with a blend of nutritious ingredients like white beans, zucchini, carrots and eggs, providing essential vitamins, minerals and fibre.
- Versatile: Can be served as a snack, appetiser or even as part of a main course alongside some carrot fries or sweet potato wedges, salad and some tasty dips.
- Kid Friendly: Most kids adore nuggets and with their appealing texture and mild taste these nuggets are sure to be no different. This recipe is also great for getting kids in the kitchen too, with plenty of tasks that they will enjoy such as grating, pressing buttons on the food processor, forming nuggets and coating them. Read more about the many benefits to cooking with kids.
- Baked: Baking these veggie nuggets is not only healthier it is also a lot more convenient. Unlike frying, baking is a hands-off cooking method allowing you to utilise that time to focus on other tasks.
- Prep Ahead Option: These nuggets can be easily prepared in advance and baked whenever needed.
Ingredient Information (and Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Carrots and Zucchini (courgettes): Provide nutrition, natural sweetness and moisture to the nuggets. Other vegetables, such as peas or broccoli may be used. Keep the ratio the same and pre-cook broccoli.
- Cannellini Beans (white kidney beans): Contributes plant-based protein and a creamy texture.
Other options include, but have not been tested, red kidney beans, navy beans, chickpeas, and lima/butter beans. - Cheddar Cheese: I always use mature cheddar. I find it produces the best flavour and you don't have to add so much to get the desired flavour.
If your child is dairy intolerant, or you wish to reduce sodium levels for younger children, you can miss it out but you may need to add some nutritional yeast/extra herbs to make up for the lost flavour. - Herbs: I've used both fresh and dried herbs for flavour. I often get questions asking what I mean by "mixed herbs", this is something that I pick up easily both in the UK and Australia but I can not recall if I bought it when I lived in the USA. It is just a blend of mixed dried herbs. Each brand differs but a typical mix includes basil. marjoram, oregano, rosemary, sage & thyme.
Feel free to experiment with other fresh or dried herbs. - Breadcrumbs: Breadcrumbs are used in both the mixture and the coating, providing a crisp outer layer. You can use dried or fresh breadcrumbs and gluten-free breadcrumbs can be used as an alternative for those with gluten sensitivity/allergy.
- Eggs: Eggs act as a binding agent, helping the nuggets hold their shape. They are also used to coat the nuggets.
I have not trialled the recipe with an egg replacement. If you have tried one, please leave a comment below as I would love to know what you used and how it turned out.
Step by Step Instructions (and Cooking Tips)
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Grate & Squeeze: Begin by finely grating the carrots and zucchini. I find using a food processor works great, but a box grater works too. Once grated, ensure to squeeze out the excess juice. I do this by placing the grated vegetables onto a clean towel and squeezing firmly. Skipping this step will result in a wetter nugget mixture.
A helpful tip: Save the juice and use it in smoothies or sauces. - don't throw away all that goodness! - Process Beans: Place the white beans into a food processor and process until they form a smooth, creamy consistency.
- Pulse remaining Ingredients: Add the grated carrots, zucchini, minced garlic, cheese and herbs to the processor. Continue to process until the ingredients are just blended together. Add the egg and breadcrumbs and pulse to combine.
A helpful tip: Do not overmix! Aim for a combined yet chunky texture, avoid a mushy consistency.
Chill: Transfer the mixture to the refrigerator and let it rest for approx. 15 minutes.
- Pre-bake Breadcrumbs (optional): For an extra touch of golden perfection (resembling fried nuggets), consider pre-baking your panko breadcrumbs before using them as a coating. While not essential, I find it convenient to toast them while I am forming the nuggets. You can read more about this technique in this recipe for salmon croquettes.
- Nugget formation and coating: Add an egg to a bowl and beat. Spread out the breadcrumbs on a flat plate. Using wet hands, take 1 tablespoon of the veggie mixture and shape it into a nugget. Dip the nugget into the egg and then roll it in the breadcrumbs to coat evenly. Continue this process with the remaining mixture.
- Bake: Arrange the coated nuggets on a baking sheet and bake for 20 mins.
Serving Suggestion
Enjoy these vegetable nuggets like you would any other nugget. They are delicious on their own, served with your favourite dip, a salad, fries or wedges. Why not try them with
Recipe FAQs
Refrigerator: Store veggie nuggets for up to 2 days in the refrigerator.
Freezer: Place nuggets on a baking tray and place in the freezer until frozen. Transfer to a zip lock bag or freezable container and store for up to 2 months.
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These veggie nuggets can be introduced when your baby reaches the finger food stage (6 months +). However, it is important to note that they contain common allergens like dairy, wheat and eggs. Allergenic ingredients should be introduced separately first to observe any potential allergenic reaction.
Please also note that you may wish to reduce or eliminate the cheese to lower the sodium content. Read more about salt for babies. You may also wish to skip coating the nuggets in the breadcrumbs. This will help to reduce sodium content and will result in a softer textured nugget.
More Veggie Finger Foods to Enjoy
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Veggie Nuggets
Equipment
- Food Processor
Ingredients
- 1 Medium Zucchini (Courgette), grated Approx. 175g
- 1 Medium Carrot, grated Approx. 110g
- 1 400g / 140z Can of Cannellini Beans (white kidney beans), drained and rinsed
- ¼ teaspoon Garlic, minced
- ½ Cup (70g) Mature Cheddar, grated
- ¼ teaspoon Dried Mixed Herbs
- 1 tablespoon Fresh Parsley
- 1 Egg
- (½ Cup) 40g Dried Breadcrumbs I used Panko
Coating
- 1 Egg, beaten
- 1 cup (80g) Dried Breadcrumbs
Instructions
- Squeeze as much juice as you can from the grated carrots and zucchinis (i use a clean tea towel to do this)
- Put the cannellini beans into a food processor and process until smooth. Add the carrots, zucchini, garlic, cheese and herbs and continue to process until combined.
- Add the breadcrumbs and egg and pulse until combined.
- Place the mixture into the fridge for approx. 15 mins to firm up.
- Preheat oven to 220c / 200c (Fan), 425F. Line a baking sheet with baking paper.
- Place the beaten egg in a bowl and the breadcrumbs on a flat plate.
- With wet hands, take 1 tablespoon of mixture and form a nugget (I made mine round disks but you could also make them small tots). Dip in the egg and roll in the breadcrumbs to coat. Repeat with the rest of the mixture.
- Place on baking sheet and bake for 20 mins.
Video
Recipe Notes
- Carrots and Zucchini (courgettes): Grate the carrots and zucchini (I used the food processor but you can also use a box grater) and then squeeze out the juice. I do this by placing the grated vegetables onto a clean tea towel and squeezing hard! If you skip this step your nuggets mixture will be too wet. NOTE: Save the juice and use it in smoothies or sauces. - don't throw away all that goodness!
- Breadcrumbs: I used panko breadcrumbs but you can use both dried or fresh. As panko breadcrumbs are pale I usually pre-bake them before coating the nuggets. This results in the breadcrumbs being a beautiful and golden colour. This is not a required step but I find it easy to toast them while forming the nuggets. You can read more about how to pre-toast the breadcrumbs in this recipe for salmon croquettes.
- Babies: If making for a baby, you may wish to reduce or skip the cheese to reduce sodium levels. You may also want to miss the coating step. This will produce a softer nugget that will also be lower in sodium.
Melina Martins Antonio
How big is your food processor? The whole mix didn't fit into mine so I had to process it in stages ... Kind of a hassle but I guess there's no way around it.... I wonder if my food processor is too small!
Melina Martins Antonio
I'm sorry to be another one who says the mixture was too wet.... Even squeezing the liquid out of the veggies and adding more breadcrumbs it was impossible to coat with eggs.
Ashley W
These were great! My son actually ate them, thank you!
Amy
Glad they got the seal of approval from your son 🙂
Elaine
Hi there! Love this recipe but I’m having some trouble getting the mixture to firm up. Feels really wet and sloppy. Any way I can firm it up easily? I’m not the greatest cook so I must have messed something up. M. 🙁
Amy
Hi Elaine, did you squeeze the juice out the veggies and drain the beans really well? I'm not sure why it is so wet for you. Chilling it in the fridge should help and if it is still too wet you could add some breadcrumbs to the mixture to soak up some of the moisture. Hope it works for you!
B
Hi, these sound great!
Is there any way I can replace egg to make it vegan?
Thanks
Amy
I haven't tried any egg replacements in this recipe, sorry. You could try using a chia or flax egg.
Felicity Joseph
Hi Amy
Just wondering what dipping sauce do you serve with these. They are delicious first recipe of your I have tried and just about to pick another to try.
Amy
Hi Felicity, so glad you liked them! I think I served them with a mustard mayo in this picture but can't remember now, sorry! I hope you enjoy more recipes 🙂
Despina
Hello from Greece, they look very delicious but i have a couple of questios. Are the vegetables cooked before or raw? And whats the point of grating them finely since we process them until smooth?Puree that is? Thank you!!
Amy
Hi Despina, I use raw veggies, the reason I grate them is so that I can squeeze the juice out of them. This stops the nuggets being too wet. I usually save the juice and add it into pasta sauces / bolognese / smoothies etc.
Heather
Do you think baby oatmeal could be used in place of the breadcrumbs?
And do you think it would you work without the cheese or does it need the cheese as a binder?
Amy
Hi Heather, thanks for your questions. As I haven't tested it, I can't say for sure. I think they would work fine without the cheese. The baby oatmeal may be worth a try, if you do give it a go please let me know how it works out. I'd be interested to know!
Kat
So happy to find your site. The recipe calls for ".5 tsp dried herbs," can you give some examples of what would work well?
Amy
Hi Kat, I used a mixed herb blend. In it there is thyme, rosemary, marjoram, basil, oregano and parsley. You can use what you think will work best for your family ??
Sarah
Thank you! This is the first recipe I've tried of yours and I'll be back for more. My whole family enjoyed these (including my 7yr old Finn). They were fairly easy to make and I love that you added beans to up the protein.
Amy
Thanks Sarah, I'm so happy you all enjoyed it and I hope you have as much success with my other recipes!
Great name choice 🙂
Emma
I just want to say that these were a MASSIVE hit with my little boy who happens to be called Fin (Finlay) 🙂
I had to break it into bits on his tray as he just wanted to stuff the whole croquette into his mouth he loved it that much!
Finding your page has been so great! Next on the menu is the carrot and apple muffins, can't wait!
Thank you.
Amy
I'm delighted they were such a hit and so glad you are off to try more recipes. I love the carrot and apple muffins! Hope you guys do too. Oh and my Finn is a Finlay too! ?
Rebecca
Are these freezable Amy?
Amy
I haven't froze them myself yet but i'd say yes. I'd freeze them on a tray (before cooking) and once frozen then transfer to a zip lined bag.
Rebecca
Great thank you.
Kendra
I need to make more of these type 'make ahead, pull out for lunch' type recipes! Sounds great!
Amy
Thanks Kendra!
stacey
Love this Amy! I am always after new lunch box ideas!
Faye Colegate
These look so yummy. Will be trying them out!
Simone
I am in the same boat! Getting my head in the game for school lunch boxes. X