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Sneaky Veg Nuggets

  • Prepare time30 minutes
  • Cooking Time20 minutes
  • ServesServes 4
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Product used:
Peas & Super Juicy Corn 500g
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


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.