Ingredients
  • Boiled Potatoes - 6
  • Chopped Zucchini - ¼ Cup
  • Chopped French Beans - ¼ Cup
  • Chopped Carrot - ⅓ Cup
  • Chopped Onions - ¼
  • Peas - ¼ Cup
  • Sweet Corn - ¼ Cup
  • Chopped Coriander - Handful
  • Corn Flour - ¼ Cup {Dissolved in 1 C water.)}
  • Chopped Ginger - ½" piece
  • Chopped Green Chili - 1
  • Oregano - ½ Tsp
  • Thyme - ½ Tsp
  • Garlic Powder - ½ Tsp
  • Salt - To Taste
  • Pepper - ½ Tsp
  • Lemon Juice - 1 Tsp
  • Bread Crumbs - ¾ Cup
  • Canola Oil - To Fry
Instructions
  1. Heat up a wok with the oil to fry the nuggets.
  2. In a mixing bowl, add the potatoes, mash them. Add in everything else except the bread crumbs.
  3. Mix well, add ¼ C to ½ C breadcrumbs depending upon the moisture level of the mix and mix well.
  4. Make portions and shape into nuggets. Dip in corn flour mix and coat in bread crumbs. Re coat if you wish to.
  5. Fry in medium high flame until golden and enjoy with avocado & kiwi salsa or ketchup! :)
Notes
I used a mix of Bread Crumbs and Crushed Cornflakes for that extra crunch kick.
Avocado and Kiwi Salsa Recipe - In a salsa maker/chopper add roughly diced 1 large avocado, 1 kiwi, ½ onion, 1 tomato, 1 green chili, 1 tsp lemon juice, 1 tsp sugar, Salt-n-pepper to taste, little bit of coriander. Blend until ready, enjoy.
Recipe by CookingShooking at https://cookingshooking.com/veggie-nuggets/