CHEESY VEGGIE NUGGETS
1 pound cooked, frozen broccoli florets (thawed)
1 pound cooked, frozen, chopped spinach (thawed and drained)
2 cups cooked, frozen diced potatoes (thawed)
1 large egg (beaten)
1 tablespoon all-purpose flour
2 teaspoons garlic powder
1 cup cheddar cheese (grated)
1/4 cup flat leaf parsley (chopped)
Kosher salt and black pepper (to taste)
HERBY RANCH DIP
1 cup Greek yogurt
1/2 lemon (juiced)
1 tablespoon flat leaf parsley (chopped)
1 tablespoon dill (chopped)
1 tablespoon chives (chopped)
Kosher salt and fresh cracked black pepper (to taste)
In the bowl of a food processor, add the broccoli, spinach, and potatoes and pulse to combine. Add egg, flour, garlic powder, cheddar cheese, parsley, season with salt and pepper, and pulse to combine. Spread the mixture onto a parchment-lined baking sheet. Place in refrigerator for 1-2 hours, until firm.
Prepare a second baking sheet with parchment paper.
Remove the baking sheet from the refrigerator. Using cookie cutters, such as hearts and stars shapes, punch out the vegetable mixture and place the shapes onto the prepared baking sheet. Cover with plastic wrap and place the veggie shapes in the freezer overnight or until ready for use.
Preheat oven to 450??F. Bake the veggie nuggets for 10 minutes, flipping halfway through, until golden brown.
For the ranch dipping sauce: In a medium bowl, add the yogurt, lemon juice, parsley, dill, and chives. Mix to combine, season with salt and pepper. Serve with veggie shapes.