Vegetable nuggets

Method

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

• 7
  Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with sweet chilli sauce.