Homemade veggie nuggets

Just like chicken nuggets, veggie nuggets are the perfect finger food for little hands. We love this veggie nuggets recipe because it’s just one extra way to get those veggies in. You can eat these plain like nuggets for  lunch, or use them in place of meatballs

Even the most adamant chicken nugget lover won’t be able to resist these deep-fried vegetable nuggets!

Serves -12


  • 1 medium gold sweet potato, peeled, coarsely chopped
  • 1 head broccoli, finely chopped
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup coarsely grated tasty cheddar
  • 1 cup plain flour
  • 2 Free range eggs, lightly whisked
  • 1 cup panko breadcrumbs


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Cook the sweet potato in a large saucepan of boiling water for 15 mins or until tender. Add the broccoli and cook for a further 5 mins or until bright green. Drain well.
  3. Use a potato masher to mash until almost smooth. Add the peascorn and cheddar and stir to combine.
  4. Shape the mixture into 12 nuggets. Place the flouregg and breadcrumbs in separate bowls.
  5. Dip 1 nugget in the flour and turn to lightly coat. Dip in the egg, then coat in breadcrumbs. Place on the lined tray.
  6. Repeat with the remaining nuggets.
  7. Spray the nuggets with olive oil spray.
  8. Bake, turning the nuggets halfway through cooking, for 20 mins or until golden brown and crisp.
  9. Serve immediately with your choice of dips
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