Step 1

Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 2 non-stick baking trays and set aside.

Step 2

Peel and cut the sweet potato into 4cm chunks. Boil in a saucepan until tender. Drain well, place into a bowl and mash.

Step 3

Add the strained zucchini (see notes) and the grated cheddar cheese. Mix until well combined.

Step 4

Take tablespoon-sized spoons of mixture and shape to resemble a 'nugget'.

Step 5

Press into the panko crumbs to coat and place onto the prepared trays.

Step 6

Lightly spray with cooking oil and bake for 20 minutes. Turn and bake for a further 20 minutes or until slightly crunchy on the outside (the nuggets will be soft on the inside).

Step 7

Serve with sauce or chutney (optional).

Step 8

Store in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.