- Nut free
- Peanut free
- Sesame free
- Soy free
- Diabetes friendly
- Low fat per serve
- No added sugar
- Vegetarian
These easy-to-make Vegetable Nuggets will be an instant family favourite. They’re golden, crunchy and full of nourishing ingredients. Tick!
- Makes12
- Cook time40 minutes
- Prep time20 minutes
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
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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 for 20 minutes or until golden brown and crisp, making sure to turn the nuggets halfway through cooking. Serve immediately.
Recipe tip
Serve with Greek-style yoghurt and tomato sauce or sweet chilli sauce.
Vegetable nuggets
- Makes12
- Cook time40 minutes
- Prep time20 minutes
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
Description
These easy-to-make Vegetable Nuggets will be an instant family favourite. They’re golden, crunchy and full of nourishing ingredients. Tick!
Method
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 for 20 minutes or until golden brown and crisp, making sure to turn the nuggets halfway through cooking. Serve immediately.