I make everything into nuggets/patties. Okay, not truly everything, but more than your average person. Why do I do this? Because nuggets/patties can be finger food, are easy to eat, are easy to put a lot of good stuff into, and are easier to convince toddlers to eat. They’re also delicious. As well as easy to make and usually pretty quick. They reheat well, too, which is great for quick lunches. They’re pretty foolproof, too. You can really make them out of whatever you want or have on hand. They’re fantastic for using up leftovers. Sometimes I use leftover stuffing, and egg, maybe some tuna, and some veggies, other times I’ll food process a slew of vegetables.

This is an example of some I made with carrots and kale. I use egg as a binder in every patty/nugget I make, and some sort of dry binder to soak up liquid. For these, I used almond flour. I also have found that using gluten free oats ground into flour works very well. I simply mix it all together with whatever seasonings strike me, form into patties or nuggets, and cook in a cast iron pan in coconut oil over medium heat.

Yes, it’s really that easy. Here are some with some more photos of the ingredients and steps. Though, like I said, there’s no actual recipe, it’s really more of a make it up as you go thing. I used golden beets, broccoli (this is a perfect place to use the broccoli stalks. Just peel them, as the outside is tough and stringy), bell peppers, and carrots. I threw them into the food processor and ground it pretty finely. I poured it into a flour sack towel and squeezed out as much liquid as I could.

I pureed the egg with a healthy helping of kale in the magic bullet (if you don’t have liquid in it, it won’t grind it up, and since I didn’t want to add excess liquid, as I was already trying to remove the liquid from the vegetables I’d processed, I decided to use the egg. It worked very well. I prefer doing this with kale and spinach rather than adding them to the vegetables in the food processor because I don’t love the texture of pieces of kale or spinach in nuggets/patties, but if you do, then by all means throw it all into the food processor!). I also ground gluten free oats into flour.
I combined everything in a bowl, and just kept adding the oat flour until it was the consistency that would work for forming nuggets/patties. Then I pan fried them in cast iron in coconut oil over medium heat. They were truly delicious. I made a nice big batch and wound up eating most of them myself over the next few days for evening snacks.
These are an example of an entirely different way to do it. I used leftover rice and leftover vegetables that were in the fridge. I just mashed it all with a fork, so not especially well, added an egg and a drained can of tuna, formed the nuggets and, as I’m sure you’ve guessed, pan fried them in coconut oil in a cast iron pan on medium heat. They’re delicious. And took little effort and time.
I just wanted to share because this is such a winner for me at my house. I love them, I can usually convince my two year old to eat them, they’re fast, easy, delicious, full of nutrients if you so choose, and very quick to make. Their flavor obviously depends on the ingredients you choose to use, but also on what seasonings, spices, and herbs you choose to add. I added salt, pepper, garlic powder and adobo seasoning to the massive amounts of vegetable ones. For some I just add salt and pepper, some I also add garlic powder and onion powder, etc. It’s really just whatever sounds good at the time. I hope you try making some of your own and love them as much as I do.

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