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Cheesy pumpkin nuggets
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Vegetarian pumpkin and cheese-stuffed nuggets - a delicious twist on a classic favorite!
Ingredients:
  • 500g bag chopped pumpkin
  • 1 egg, lightly beaten
  • 165.00 ml grated tasty cheese
  • 375.00 ml plain flour
  • 4.80 gm onion salt
  • 2.00 gm baking powder
  • 332.50 ml panko breadcrumbs
  • 24 bambini bocconcini
  • Vegetable oil, for shallow-frying
  • 2 x 35g sachets chimichurri finishing drizzle
  • 185.63 gm mayonnaise
  • 21.00 gm lemon juice
  • Extra 2 eggs, lightly beaten
  • Chopped fresh flat-leaf parsley leaves, to garnish
Instructions:
  • Microwave the pumpkin in a covered, microwave-safe bowl on HIGH for 8 minutes or until very tender. Drain, mash, and let cool for 15 minutes.
  • In a bowl, mix together mashed pumpkin, egg, cheese, flour, onion salt, baking powder, and 1/3 cup breadcrumbs. Season with pepper. Roll the mixture around bocconcini to form balls. Place on a large plate and chill in the refrigerator for 30 minutes.
  • Fill a large frying pan with enough oil to reach 3cm up the side of the pan. Heat over medium-high heat. Dip each nugget in egg, then coat with breadcrumbs. Fry nuggets in batches for about 4 minutes until golden and crispy, turning as needed. Drain on paper towel-lined tray.
  • In a small serving bowl, mix together chimichurri sauce, mayonnaise, and lemon juice.
  • Garnish nuggets with fresh parsley and serve alongside a creamy chimichurri sauce.

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