Step 1

Shred carrots (I use my food processor's shredding attachment).

Step 2

Steam broccoli in the microwave for two minutes or until tender.

Step 3

Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it's too crumbly, add water one teaspoon at a time until you achieve the desired consistency.

Step 4

Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2-inch thick.

Step 5

Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

Step 6

Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets.

Step 7

Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy. You may need to do this in 2-3 batches depending on the size of your skillet.

Step 8

Serve with honey-mustard sauce, ketchup, or other favorite dip.