The perfect finger-food for kids, these nuggets are a great source of protein, fibre, vitamins, and minerals.

Prep time
10 mins
Cook time
20 mins
15 nuggets


  • 1 can lentils, rinsed and drained
  • ⅓ cup breadcrumbs
  • 1 medium carrot, grated
  • 1 small zucchini, grated
  • 1 cup Community Co Tasty Shredded Cheese (Proudly at home at IGA)
  • ½ cup frozen peas and corn
  • ½ tsp dried thyme
  • ½ tsp dried oregano


How to make:

  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Blitz the lentils, carrot and zucchini in a food processor until well combined.
  3. Add the breadcrumbs, cheese, peas, corn and herbs and blitz again to combine.
  4. Form the mixture into approximately 15 golf ball-sized balls. Place on the baking tray and flatten with a spoon.
  5. Bake in the oven for 20-25 minutes, turning after 15 minutes.
  6. Allow the nuggets to cool for 10 minutes on the tray before serving.


Store in an airtight container in the fridge for 48 hours.

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