Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 30 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
30
- 1 cup frozen green peas
- 1 medium carrot, grated
- 1 small sweet potato, peeled and chopped
- 1 large potato, peeled and chopped
- 5milliliter virgin olive oil spray
- 450milliliter tomato sauce (to serve)
- 60grams baby rocket leaves (to serve)
- 1 cup breadcrumbs
Nutrition per serving
206kJ / 49Cal
206 Kilojoules or 49 Calories
2% of daily energy intake*
Protein
1.3grams
Fat
0.5grams
Carbs
9.4grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook sweet potato and potato in a saucepan of boiling water for 10 minutes or until tender. Add peas and cook for a further minute. Drain. Mash. Set aside. Add grated carrot. Mix to combine.
Step 2 of 4
Spread mixture onto a baking paper-lined oven tray to cool. Refrigerate for 10 minutes or until chilled.
Step 3 of 4
Preheat oven to 220°C fan-forced. Line two large baking trays with baking paper. Place breadcrumbs on a plate.
Step 4 of 4
Form tablespoonfuls of mixture into patties. Press into breadcrumbs, shaking off excess. Place on prepared trays. Spray nuggets lightly with oil. Bake for 15 to 20 minutes or until golden. Serve with baby rocket leaves and sauce. Tip 1: These are gluten free nuggets and great for birthday parties and lunch boxes. Tip 2: Place crumbed nuggets on a baking tray and freeze for 15 minutes. Place in snap lock bags, label and freeze for up to 2 months. Tip 3: You can spread the mixture out to 2cm thickness and use shaped cookie cutters instead of forming patties.
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