Grammed: Vege Nuggets with Tzatziki Garlic Yoghurt

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Dinner on the deck tonight: Vege nuggets and mussels on the bbq with salad. Loving this warmer weather and spring time fresh veg! These nuggets are great - packed with vegetables and kumara - the toddler helped make them and devoured them. Will try and post the recipe at some point but not gonna lie, finding time to write recipes up has been a struggle. #bloggermumstruggles #bloggerwhoneverblogs #millenialproblems #momlife

A post shared by Nessie@bakingequalslove (@bakingequalslove) on Oct 24, 2018 at 12:11am PDT

Vege nuggets

2 large kumara / sweet potatoes, roughly chopped skin on

1/2 onion diced

1 TBSP butter

1 egg

1 carrot grated skin on

1 courgette grated, water squeezed out

1 cup baby spinach leaves, washed 

1 cup cheddar cheese, grated 

Big pinch of salt and a few turns of black pepper 

Egg wash + breading:

1 cup panko crumbs

1 egg

1 TBSP milk 

~1/4 cup canola oil 

1. Boil kumara/sweet potatoes for 10 mins till soft. Drain and mix through spinach leaves and allow to cool for 15 minutes or so until warm.

2. Heat butter in a pan, cook onions until soft, allow to cool for 10 minutes or so till warm. 

3. In a large bowl mix together cooled kumara, onions, 1 egg, grated carrot, grated courgette and grated cheese, salt and pepper.

4. To make the egg wash: in a small bowl whisk egg and milk till combined. Put panko crumbs in a separate small bowl. 

5. Form vege mixture into Tablespoon sized nuggets. Dip into the egg wash then coat with panko crumbs. 

6. Shallow fry in a small sauce pan in canola until golden turning once. Place on paper kitchen towels to drain off excess oil. 

7. Serve with salad for a light meal. 

Note:  Nuggets can also be baked  at 200oC fan bake for 20 minutes. 

Tzatziki Garlic yoghurt dipping sauce

1/2 cup Greek yoghurt
1/4 cup mayonnaise
1 garlic clove crushed
1/2 cucumber, deseeded, finely diced
1 TBSP lemon juice
1/4-1/2 tsp salt

Mix all together in a small bowl.