Healthy Sweet Potato & Zucchini Nuggets
These 4 ingredient Healthy Sweet Potato & Zucchini Nuggets are perfect for toddlers and kids! Quick, easy and yum!
medium-large sweet potatoes
medium zucchini, grated and the moisture removed
grated cheddar cheese
panko crumbs, for coating
Preheat oven to 200 degrees celsius (fan-forced). Lightly grease 2 non-stick baking trays and set aside.
Peel and cut the sweet potato into chunks. Boil in a saucepan until tender. Drain well and place into a bowl. Mash with a fork.
Add the drained zucchini (see note) and the grated cheddar cheese. Mix until well combined.
Take tablespoon-sized spoons of mixture and shape to resemble a 'nugget'.
Coat in the pink crumbs and place onto the prepared trays.
Lightly spray with cooking oil and bake for 20 minutes. Turn and bake for a further 20 minutes or until slightly crunchy on the outside (the nuggets will be soft on the inside).
Serve with sauce or chutney. Store in the fridge for up to 3 days or freeze in an airtight container for up to 2 months.
Drain all of the excess moisture off the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel.