1 cup split red lentils soaked in boiling water for 30 minutes
1 medium zucchini, grated
1 large carrot grated
2 slices of whole grain sliced bread
¼ cup frozen peas
¼ cup frozen corn
½ tsp sea salt
¼ tsp garlic powder
¼ tsp oregano
½ tsp paprika
Preheat oven to 425 and line a baking tray with parchment paper
Add your bread slices to a food processor and process until a breadcrumb consistency is achieved. Then transfer breadcrumbs into a large bowl, add frozen corn and peas and set aside.
Drain the lentils and add them to the food processor with grated carrot and zucchini and all seasonings. Process until broken down and well combined. Transfer to bowl and mix to combine.
Form 1-1.5 inch balls using your hands, and place them on your baking tray. Then press each one down gently, without breaking them to form nuggets.
Bake for 30 minutes, carefully flipping them at the 15 minute mark. Let your nuggets cool for at least 5 minutes to help them firm up.