Vegetable Nuggets


  • 2 potatoes, peeled, chopped
  • 1 teaspoon olive oil
  • 1/2 onion, finely chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1/3 cup low fat cheese, grated
  • 1 egg
  • 1 tablespoon low fat milk
  • 1 cup breadcrumbs
  • Salt and pepper
  • Salad to serve


Preheat oven to 220°C, line baking tray with baking paper. Cook potato in saucepan of boiling water for 10 minutes, until tender, drain and mash. Allow to cool. Heat oil in frying pan over medium heat, add onion, cook for 2-3 minutes. Squeeze liquid from zucchini, combine with carrot, cheese and onion in a bowl. Add mashed potato, season with salt and pepper. Whisk egg and milk together in a bowl, add 1 tablespoon of egg mix to potato and mix well. Place breadcrumbs on plate, roll level tablespoons of mix into 30 nuggets, dip each nugget into egg mix, coat in breadcrumbs. Place on tray. Bake for 20 minutes. Serve with salad. Serves 4-6.