Vegetable nuggets

Vegetable nuggets
Preparation time
30 mins
Cooking time
35 mins
Difficulty
easy
Serves
30 people

Vegetable nuggets.

Kid’s snacks get a healthy makeover with these crunchy vegetable nuggets!

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Vegetable nuggets

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Ingredients

  • 2 large (600g) sebago potatoes, peeled, chopped
  • 1 teaspoon olive oil
  • 1/2 small brown onion, finely chopped
  • 1 medium zucchini, grated
  • 1 medium carrot, peeled, grated
  • 1/3 cup reduced-fat grated cheese
  • 1 egg
  • 1 tablespoon reduced-fat milk
  • 1 cup dried multigrain breadcrumbs
  • Olive oil cooking spray
  • Sweet chilli sauce, to serve

Instructions

  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  2. Cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Mash. Set aside to cool for 5 minutes.
  3. Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened.
  4. Squeeze excess liquid from zucchini. Combine zucchini, carrot, cheese and onion in a bowl. Add mashed potato. Season with salt and pepper. Stir to combine.
  5. Whisk egg and milk together in a bowl. Add 1 tablespoon egg mixture to potato mixture. Stir to combine.
  6. Place breadcrumbs on a plate. Roll level tablespoons of mixture into 30 nuggets. Dip 1 nugget at a time into remaining egg mixture, shaking off excess. Coat in breadcrumbs. Place on prepared tray.
  7. Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with sweet chilli sauce.
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