Vegetable Nuggets

Kids snacks get a healthy makeover with these crunchy vegetable nuggets!

The ingredient of Vegetable Nuggets

• 2 large 600g sebago potatoes peeled chopped
• 1 tsp 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 tbsp reduced fat milk
• 1 cup dried multigrain breadcrumbs
• olive oil cooking spray
• sweet chilli sauce to serve

The Instruction of vegetable nuggets

• preheat oven to 220u00b0c 200u00b0c 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

Nutritions of Vegetable Nuggets

fatContent: 37 762 calories
saturatedFatContent: 1 grams fat
carbohydrateContent: n a
sugarContent: 5 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 2 grams protein
sodiumContent: 8 milligrams cholesterol

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