Veggie Nuggets

These little golden nuggets of sweet potato are my favourite way to sneak-in extra vegetables. They're great as a snack on their own or served alongside a main dish. There's minimal chopping in this recipe, so although there's quite a few steps, it's still fab for any child-chefs-in-training to get stuck in!

These are also perfect for freezing, just skip putting them in the oven and instead put them on a plate lined with baking paper and into the freezer for 1 hour, before putting them all together into a container.

I've popped a variation for grown-ups at the bottom, in case you're in need of make ahead snacks for the end of a long day.

Makes 12

INGREDIENTS:

• 1 large sweet potato

• 5 spring onions, chopped

• 1 garlic clove, minced,

• 30g plain flour

• Half a lime, juiced

• 10g grated parmaesan

• 40g breadcrumbs

• 1 egg

PRE-CHOPPING

• Finely chop the spring onions

KIT LIST

• Microwave

• Baking tray

• Garlic press

• Mixing bowl

• Melon ball / small ice cream scoop (optional)

METHOD:

• Preheat the oven to 180C

• Microwave the sweet potato for 8 minutes until soft, allow to cool.

• Scoop the flesh out of the sweet potato and add to a large mixing bowl

• Add in the spring onions, garlic, lime juice and flour. Mix everything together, making sure the flour is evenly dispersed. The mixture should end up pretty tough to stir.

• Now, the fun bit! Use a melon ball/small ice cream scoop to make the mix into little balls, just smaller than a ping pong ball. Or, dust your hands with some flour and make the balls by rolling the mixture in between your hands (the Stick Jam hands way!) These are your nuggets.

• Put your nugs on a plate and pop in the freezer for 20 - 30 mins, until they’re cold and solid.

• Whilst the nugs are freezing, mix the parmesan and the breadcrumbs. Tip the mixture onto a plate or shallow bowl.

• Crack the egg into another bowl and whisk.

• Take the nugs out of the freezer once ready and dip each one in egg, then roll it in the breadcrumb mixture and pop onto a greased baking tray.

• Once all the nuggets are ready, stick them in the oven for 15 mins, then turn them over and leave for another 15 mins.

• Stuff your face! Epic served with ketchup

Psssst Grown-ups...

• If you’ve got more sweet potato you want to use up, try mixing this with lime juice, fresh coriander and jalapenos for a more adult snack. If you want to make them next level, put a small blob of mozzerella in the center.