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Vegetable nuggets
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Prep Time:
30 minutes
30 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
65 minutes
65 minutes
Transform kid's snacks with crispy veggie nuggets!
Ingredients:
- 600g potato
- 4.60 gm olive oil
- 1/2 small brown onion, finely chopped
- 1 medium zucchini, grated
- 1 medium carrot, peeled, grated
- 82.50 ml reduced-fat grated cheese
- 20.60 gm reduced-fat milk
- 250.00 ml dried multigrain breadcrumbs
- Olive oil cooking spray
- Sweet chilli sauce, to serve
Instructions:
- Preheat your oven to a toasty 220°C or 200°C if you're using a fan-forced setting. Get a big baking tray ready by lining it with baking paper.
- Boil potato until tender, drain, mash, and let cool for 5 minutes.
- Heat oil in a frying pan over medium heat, then add onion and cook, stirring, for 2 to 3 minutes until softened.
- Squeeze out extra liquid from zucchini. Mix zucchini, carrot, cheese, and onion in a bowl. Add mashed potato and season with salt and pepper. Stir well to combine.
- In a bowl, gently whisk together the egg and milk to create a creamy mixture. Add 1 tablespoon of the egg mixture to the potatoes, stirring until everything is well combined.
- Spread breadcrumbs on a plate. Shape level tablespoons of mixture into 30 nuggets. Dip each nugget into the remaining egg mixture, then coat in breadcrumbs and place on a prepared tray.
- Lightly coat the nuggets with oil and bake until they turn golden, for about 15 to 20 minutes. Enjoy with a side of sweet chilli sauce.