Product used:
1 2/3 cup McCain Frozen Peas & Super Juicy Corn
- 400g orange sweet potato, peeled, coarsely chopped
- 1/2 cup grated tasty cheddar
- 1 egg
- ½ cup plain flour
- 1 cup panko breadcrumbs
- olive oil, for shallow frying
- tomato sauce, to serve
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. |
Sneaky Veg Nuggets
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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. |