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Vegetable nuggets


  • 2 large (600g) sebago potatoes, peeled, chopped
  • 1 teaspoon olive oil
  • 1/2 small brown onion, finely chopped
  • 1 medium zucchini, grated
  • 1 medium carrot, peeled, grated
  • 1/3 cup reduced-fat grated cheese
  • 1 egg
  • 1 tablespoon reduced-fat milk
  • 1 cup dried multigrain breadcrumbs
  • Olive oil cooking spray
  • Sweet chilli sauce, to serve


  • Step 1 - Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  • Step 2 - Cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Mash. Set aside to cool for 5 minutes.
  • Step 3 - Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened.
  • Step 4 - 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.
  • Step 5 - Whisk egg and milk together in a bowl. Add 1 tablespoon egg mixture to potato mixture. Stir to combine.
  • Step 6 - 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.
  • Step 7 - Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with sweet chilli sauce.

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