Kids love nuggets, and nuggets are incredibly easy to prepare for a quick lunch. However, if you are looking for a healthier option, and a way to get your kids to eat more vegetables, these easy cheesy chicken nuggets are a must-try!
Made with delicious cheese, and packed with beans and vegetables, your kids will love the nuggets, and won’t even know they are eating some nutritious veggies. They are incredibly easy to make and you can freeze them to make an easy lunch during the week.
- 1 tbsp olive oil
- 1 onion, chopped fine
- 1 large zucchini, grated
- 1 carrot, peeled and grated
- 2 chicken stock cubes, crumbled *
- 400g cannellini beans, drained and rinsed
- 400g pinto beans, drained and rinsed **
- 35g grated cheese (cheddar or mozzarella)
- 1 egg
- 1 ¾ cup panko breadcrumbs
*use vegetable stock cubes instead of chicken if preferred
** You can use borlotti beans instead of pinto beans
- Heat the olive oil in a large frying pan on medium-high heat. Add in the chopped onion, grated zucchini, and grated carrots. Allow to cook for around 6 minutes, stirring often, until softened.
- Stir in the crumbled stock cubes, leave to cook for a minute, and set all aside to cool down.
- Pour the drained and rinsed pinto and cannellini beans into a large bowl and mash them with a potato masher until the beans are smooth.
- Add the fried vegetable mix into the mashed beans, along with the grated cheese. Stir to combine while seasoning lightly.
- In a bowl, whisk the egg and 1 tablespoon of water together. Place the panko breadcrumbs into a separate bowl.
- Using a tablespoon, spoon out some of the nugget mixture at a time and shape into roughly 30 nuggets.
- Working one at a time, dip the nugget into the egg mixture, and then into the breadcrumbs, coating evenly.
- To cook the nuggets, add some oil to a pan and heat over medium-high on the stovetop. Cook a few nuggets at a time, for around 2 minutes on each side until golden and warmed through evenly.
- Serve the veggie nuggets warm and with some tomato sauce on the side.
Tips For Freezing Cheesy Vegetable Nuggets
Not only are these cheesy nuggets packed with veggie-goodness, but you can make an extra batch and freeze some to keep for when you need a quick and healthy lunch during the week.
To freeze the nuggets, you should freeze them before cooking. Crumb the nuggets and then lay them on a baking pan in a single layer. Place this in the freezer until the nuggets have frozen firm.
Once frozen firm, place the nuggets into a large freezer bag and remove all the air before sealing. Label the bag with the date of freezing and be sure to use the cheesy vegetable nuggets within 3 months. Freezing them on a baking sheet first stops them from freezing together, so you can take out as many as you want at one time without defrosting the whole batch.
To cook the nuggets, leave them in the fridge to thaw overnight and fry them you would normally.