Kids snacks get a healthy makeover with these crunchy vegetable nuggets!
- Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
- Cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Mash. Set aside to cool for 5 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened.
- 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.
- Whisk egg and milk together in a bowl. Add 1 tablespoon egg mixture to potato mixture. Stir to combine.
- 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.
- Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with sweet chilli sauce.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set