Vegetable Nuggets

Name: Vegetable Nuggets
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 medium gold sweet potato, peeled, coarsely chopped; 1 head broccoli, finely chopped; 1/2 cup (60g) frozen peas; 1/2 cup (80g) frozen corn; 1/2 cup (60g) coarsely grated tasty cheddar; 1 cup (150g) plain flour; 2 Coles Australian Free Range Eggs, lightly whisked; 1 cup (75g) panko breadcrumbs

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Author : Sarah Hobbs

vegetable nuggets vegetarian

Ingredients

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1 medium gold sweet potato, peeled, coarsely chopped1 head broccoli, finely chopped1/2 cup (60 grams) frozen peas1/2 cup (80 grams) frozen corn1/2 cup (60 grams) coarsely grated tasty cheddar1 cup (150 grams) plain flour2 Coles Australian Free Range Eggs, lightly whisked1 cup (75 grams) panko breadcrumbs

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Instructions

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Step 1

Preheat oven to 200°C. Line a baking tray with baking paper. Cook the sweet potato in a large saucepan of boiling water for 15 mins or until tender. Add the broccoli and cook for a further 5 mins or until bright green. Drain well. Use a potato masher to mash until almost smooth. Add the peas, corn and cheddar and stir to combine.

Step 2

Shape the mixture into 12 nuggets. Place the flour, egg and breadcrumbs in separate bowls. Dip 1 nugget in the flour and turn to lightly coat. Dip in the egg, then coat in breadcrumbs. Place on the lined tray. Repeat with the remaining nuggets.

Step 3

Spray the nuggets with olive oil spray. Bake, turning the nuggets halfway through cooking, for 20 mins or until golden brown and crisp. Serve immediately.