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Air fryer tuna and sweetcorn nuggets recipe
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Airfryer cauliflower nuggets: Crunchy, light, and nutty bites perfect for kids. Enjoy without the grease!
Ingredients:
  • 250g sebago (brushed) or golden delight potatoes, peeled, cut into 3cm pieces
  • 150g cauliflower florets
  • 425g can tuna in oil, drained, flaked
  • 2 x 125g can corn kernels, drained
  • 80g (1 cup) coarsely grated cheddar
  • 2 eggs
  • 50g (1/3 cup) plain flour
  • 75g (1 1/2 cups) panko breadcrumbs
  • Sour cream, to serve
  • Sweet chilli sauce, to serve
Instructions:
  • Boil the potato in a generous amount of water in a large saucepan for 10 minutes, or until it is easily pierced with a fork. Drain and place it back in the pan.
  • While the potatoes are cooking, steam the cauliflower over the saucepan for 5-10 minutes until tender. Combine with the potatoes and mash using a potato masher until smooth. Allow the mixture to cool slightly in a large bowl.
  • Prepare two baking trays lined with parchment paper. Combine tuna, corn, and cheese with the potato mixture, stirring until well mixed. Season to taste. Shape the potato mixture into heaped tablespoon-sized balls, then flatten slightly and transfer to one of the lined trays.
  • Whisk the eggs in a bowl. Place the flour and breadcrumbs in separate shallow bowls. Coat the nuggets in flour, then egg, and finally breadcrumbs. Arrange in a single layer on a tray and spray with oil before cooking.
  • Prepare the air fryer by lightly greasing the basket with oil. Place the nuggets in a single layer, making sure they are spaced about 3cm apart. Cook at 200C for 12 minutes, flipping halfway through, until golden brown. Repeat with the remaining nuggets in batches. Serve the warm nuggets with sweet chili sauce and sour cream for dipping.

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