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Name: Golden veggie nuggets
Prep time: 45 min
Cook time: 1 h 50 min
Total time: 2 h 35 min
Yield: 30
Cuisine: not set
Ingredients: 2 medium Yams; 8 ounces Frozen cauliflower Thawed and patted dry; 1 (10 oz) Box Frozen chopped spinach Thawed and squeezed dry; 1 Cup Finely grated Parmesan Divided,; 4 Eggs Divided; 2 1/4 Cups Panko bread crumbs Divided; 1 teaspoon Kosher Salt; 3/4 teaspoon Garlic powder; 1/4 teaspoon Cayenne Optional; +ketchup or honey mustard For dipping

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INGREDIENTS

2 medium Yams
8 ounces Frozen cauliflower ; Thawed and patted dry
1 (10 oz) Box Frozen chopped spinach ; Thawed and squeezed dry
1 Cup Finely grated Parmesan ; Divided,
4 Eggs ; Divided
2 1/4 Cups Panko bread crumbs ; Divided
1 teaspoon Kosher Salt
3/4 teaspoon Garlic powder
1/4 teaspoon Cayenne ; Optional
+ketchup or honey mustard ; For dipping

INSTRUCTIONS

1. Preheat oven to 350°F. Bake whole, unpeeled Yams until very tender, about one hour, 25 minutes. Refrigerate until cold.

2. Peel yams and mash flash in a large bowl until smooth. Pulse cauliflower and spinach in a food processor until finely chopped. Stir mixture into mashed yams, along with 1/2 cup parmesan, 1 egg, 3/4 cup panko, salt, garlic powder, and Cayenne if desired.

3. Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Beat remaining 3 eggs in a medium bowl. Toss remaining 1 1/2 cups panko with remaining 1/2 cup Parmesan on a large shallow plate or pie plate.

4. Using slightly damp hands, form veggie mixture into 1 inch balls and flatten slightly into oblong nuggets. Place nuggets on a plate in a single layer (you can transfer her fill of plates to refrigerator as you work). Gently dip one nugget at a time into egg, letting excess drip off, then to dredge in panko mixture on both sides. Place finished nuggets on baking sheets.

5. Bake, flipping nuggets once, until golden brown, about 30 minutes. Serve with ketchup, barbecue sauce, or honey mustard for dipping

NOTES

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Golden veggie nuggets

2 medium Yams
8 ounces Frozen cauliflower Thawed and patted dry
1 (10 oz) Box Frozen chopped spinach Thawed and squeezed dry
1 Cup Finely grated Parmesan Divided,
4 Eggs Divided
2 1/4 Cups Panko bread crumbs Divided
1 teaspoon Kosher Salt
3/4 teaspoon Garlic powder
1/4 teaspoon Cayenne Optional
 +ketchup or honey mustard For dipping

1.  Preheat oven to 350°F. Bake whole, unpeeled Yams until very tender, about one hour, 25 minutes. Refrigerate until cold.
2.  Peel yams and mash flash in a large bowl until smooth. Pulse cauliflower and spinach in a food processor until finely chopped. Stir mixture into mashed yams, along with 1/2 cup parmesan, 1 egg, 3/4 cup panko, salt, garlic powder, and Cayenne if desired.
3.  Preheat oven to 450°F. Line 2 baking sheets with parchment paper. Beat remaining 3 eggs in a medium bowl. Toss remaining 1 1/2 cups panko with remaining 1/2 cup Parmesan on a large shallow plate or pie plate.
4.  Using slightly damp hands, form veggie mixture into 1 inch balls and flatten slightly into oblong nuggets.  Place nuggets on a plate in a single layer (you can transfer her fill of plates to refrigerator as you work). Gently dip one nugget at a time into egg, letting excess drip off, then to dredge in panko mixture on both sides.  Place finished nuggets on baking sheets.
5.  Bake, flipping nuggets once, until golden brown, about 30 minutes. Serve with ketchup, barbecue sauce, or honey mustard for dipping

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Nutrition

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Serving Size: 1 Serving (48g)
Recipe Makes: 30 Servings

Calories: 70
Calories from Fat: 14 (20%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 3.6mg		1 %
Sodium 170.7mg		6 %
Potassium 164.2mg		4 %
Total Carbohydrate 10.7g		3 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 9.6g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 70

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