Rice and Veggie Nuggets
Easy, healthy nuggets made from rice and whatever veggie you like.
Equipment
- Mini muffin tin (silicone preferred)
Ingredients
- 3 cups cooked rice not packed
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped broccoli or 1 cup total any fresh or frozen veggies (see post for more info)
- 1 whole egg
- 1 egg white
- 1/2 cup grated cheese cheddar or any kind
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 375 degrees. If using a silicone mini muffin pan, lightly grease the holes with oil. If using a metal muffin pan, grease the holes liberally to prevent sticking.
- Make sure to remove any excess moisture from the vegetables you are using by patting dry with a paper towel. Add rice, veggies, egg, egg white, approximately 3/4 of the cheese, and the garlic powder to a large bowl. Mix well.
- Fill the muffin tin with the rice mixture, pressing gently on the top of each filled hole with the back of a spoon. Sprinkle a pinch of the remaining cheese on top each each nugget.
- Bake until the edges of the nuggets are golden brown, about 15 to 20 minutes. Once cool enough to handle, remove nuggets from the pan. If they are sticking, run a butter knife between the nugget and the pan to loosen. Serve warm with ketchup or other dip if desired.