Ingredients
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2 large (600g) sebago potatoes, peeled, chopped
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1 teaspoon olive oil
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1/2 small brown onion, finely chopped
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1 medium zucchini, grated
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1 medium carrot, peeled, grated
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1/3 cup reduced-fat grated cheese
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1 egg
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1 tablespoon reduced-fat milk
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1 cup dried multigrain breadcrumbs
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Olive oil cooking spray
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Sweet chilli sauce, to serve
Method
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1Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
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2Cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain. Mash. Set aside to cool for 5 minutes.
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3Meanwhile, heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until softened.
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4Squeeze excess liquid from zucchini. Combine zucchini, carrot, cheese and onion in a bowl. Add mashed potato. Season with salt and pepper. Stir to combine.
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5Whisk egg and milk together in a bowl. Add 1 tablespoon egg mixture to potato mixture. Stir to combine.
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6Place 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.
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7Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with sweet chilli sauce.
Source: taste.com.au
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