• Hands-on Time

    15 min

  • Total Time

    20 min

  • Difficulty

    Not Too Tricky

  • Servings

    24 nuggets

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Broccoli and White Bean “Nuggets”: Toddler Tested, Mommy Approved


Broccoli and White Bean “Nuggets”

  • 1 cup frozen, chopped broccoli, thawed
  • 2 cups (1 can) white beans, drained and thoroughly rinsed
  • 1 cup plus 1/2 cup plain or panko breadcrumbs, separated (preferably a whole grain variety)
  • 1/4 cup shredded mozzarella cheese
  • 2 eggs
  • 1/4 teaspoon each of garlic powder, cracked pepper
  • 1/2 teaspoon Italian seasoning (optional)


Broccoli and White Bean “Nuggets”


Preheat oven to 425 degrees F.

Line two baking sheets with parchment paper and spray lightly with an olive oil mister or cooking spray.

In the bowl of a food processor combine broccoli, beans, 1 cup of breadcrumbs, eggs and seasonings. Pulse the mixture until smooth (about 1 minute). You may need to stop and scrape down the sides periodically to ensure a smooth mixture is achieved.

Place remaining breadcrumbs in a shallow bowl or pie plate. Wet your finger under running water and grab a walnut-sized portion of the veggie mixture. Roll the ball into the breadcrumb and shape into a nugget or whatever shape you prefer to make.

Place nugget on prepared baking sheet and repeat until mixture is all used up (makes about 24 nuggets).

Place baking sheets in the oven and bake for 15 to 20 minutes, flipping the nuggets halfway through, until they are golden and firm.

Serve immediately or freeze and reheat at another time.