Vegetable Nuggets
Recipe: #30566
October 08, 2018
Categories: Snacks, Eggs, Broccoli, Appetizers, Sweet Potato/Yam, Game/Sports Day, Oven Bake, Vegetarian, Kid's Lunches, more
"From one of our national supermarkets and their free monthly magazine June 2018."
Ingredients
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 by Step Method
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
No special items needed.