Vegetable Nuggets

12
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"From one of our national supermarkets and their free monthly magazine June 2018."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (107.2 g)
  • Calories 154
  • Total Fat - 6.1 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 153.5 mg
  • Sodium - 148.4 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.6 g
  • Protein - 8.7 g
  • Calcium - 85.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Line a baking tray with baking paper.

Step 3

Cook the sweet potato in a large saucepan of boiling water for 15 minutes or until tender and add the broccoli and cook for a further 5 minutes or until bright green and then drain well.

Step 4

Using a potato masher to mash until almost smooth and then add the peas, corn and cheddar and stir to combine and then shape the mixture into 12 nuggets.

Step 5

Place flour, egg and breadcrumbs in separate bowls and dip 1 nugget in the flour and turn to lightly coat and then dip in the egg, then coat in breadcrumbs and place on the lined tray and repeat with the remaining nuggets.

Step 6

Spray the nuggets with olive oil spray and bake, turning the nuggets halfway through the cooking time, for 20 minutes or until golden brown and crisp.

Step 7

Serve immediately.

Tips & Variations


No special items needed.

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