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Breadcrumbs 1 cup or as needed
-Cooking oil for frying
-Non-stick spray
Directions:
In a chopper, roughly chop carrot, corn kernels, bell pepper, peas and set aside.
In a pan, add cooking oil, chopped vegetables and cook on medium heat for 2-3 minutes. Let it cool.
In a bowl, add potatoes and mash well using a potato masher.
Add sautéed vegetables, garlic powder, salt, onion powder, white pepper powder, crushed red chilli, black pepper powder, herb mix and mix until well combined.
Lay cling film on a work surface, place a square baking pan or tray to fix the mixture, add prepared mixture (100g) and fix evenly.
Remove the pan and cut into four pieces (1.5 inch size). In a bowl, add all-purpose flour, water and mix well.
Now dip the veggie nuggets in the flour slurry and coat with breadcrumbs, then dip them again in the flour slurry and coat with breadcrumbs (makes 28-10).
Can be stored in an airtight container for up to 2 weeks in the freezer.
Option #1: Deep Fry
In a wok, heat cooking oil and fry over medium heat until golden brown.
Option #2: Air Fry
Spray with non-stick spray and air fry in a preheated air fryer at 180°C for 15-18 minutes.
8.Serve with tomato ketchup!
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