Sneaky Veg Nuggets

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Method

1.	Cook potato in a medium saucepan of boiling water 10 minutes or until just until tender. Separately, cook McCain Frozen Peas & Super Juicy Corn in boiling water for 2-3 minutes or until tender. Transfer drained potato and 1 cup of drained peas and corn to a large bowl. Reserve rest of peas and corn to add later.
2.	Using a potato masher, mash vegetable mix till almost smooth. Add cheese and remaining cooked and drained Peas & Super Juicy Corn. Stir to combine. Season. Set aside to cool.
3.	Whisk egg and 1 tablespoon water in a bowl. Place the flour and breadcrumbs in separate bowls. Shape slightly heaped tablespoons of the vegetable mixture to make 15 nuggets. Coat 1 nugget in flour, then egg mixture and lastly coat in breadcrumbs. Place on a plate. Repeat with the remaining nuggets.
4.	Add enough oil to a large frying pan to cover the base. Heat over medium-high heat. Cook the nuggets for 2-3 minutes each side or until golden and warmed through. Serve with tomato sauce.