CRISPY VEGETABLE NUGGETS -Vegetarian Nuggets Recipe

In restaurants, especially fast food restaurants, vegetarian menus often leave people disappointed. They don't offer decent vegetarian dishes that appeal to the growing number of young vegetarians.
So here I propose vegetable-based nuggets, which are very tasty and certainly healthier than the chicken-based slop we see in these types of restaurants, which, between you and me, I would close down immediately.
For 12 nuggets:
1 medium zucchini
1 medium carrot
1 spring onion
(or half onion)
salt, pepper and oil to taste
garlic powder
sweet paprika
1 egg
breadcrumbs as needed
To bread
Breadcrumbs, Panko, potato flakes as needed
1 egg
3 tbsp flour
2 tbsp milk
frying oil
How to make it:
Directly in the pot with large holes grate the indicated vegetables or other vegetables you prefer.
Add some salt, mix and wait 2 minutes and squeeze the vegetables well to remove all the water.
Turn on the heat and add two tablespoons of oil, sauté all the vegetables for a few minutes, once the vegetables are wilted, remove the pot from the heat.
Add an egg and mix, then add a tablespoon of bread crumbs at a time until you have a malleable, meatball-like consistency. About 3 tablespoons of bread will be needed.
Add seasonings, usually sweet paprika, garlic powder and pepper.
In a bowl, add one egg and two tablespoons of flour and mix. It should be a very thick batter, if not add half a tablespoon more flour. Then add two more tablespoons of milk.
In a bowl, prepare unsifted coarse bread or crushed corn flakes or panko.
Make small patties, dip them in the batter and then in the bread, where you can shape the nuggets into the classic flattened drop shape.
Fry in plenty of oil and serve with your favorite sauce.