Step 1

To make the dipping sauce, heat the oil in a saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomatoes and bring to the boil. Reduce heat to low and simmer for 10 minutes or until thickens. Season and set aside to cool.

Step 2

Add basil to tomato mixture. Use a stick blender to blend until smooth.

Step 3

Combine the cornflakes and stock powder in a large bowl.

Step 4

Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Squeeze excess moisture from the carrot and zucchini. Place the carrot, zucchini, mince and corn in a large bowl. Use clean hands to mix until well combined.

Step 5

Shape heaped tablespoons of the carrot mixture into oval nuggets. Toss in the cornflake mixture, pressing to firmly coat and shaking off any excess crumbs. Place on the lined tray and spray lightly with oil. Bake, turning halfway, for 25 minutes or until golden. Serve nuggets with tomato sauce.