Easy to Make Vegetables and Potato Nuggets
Easy to make and kid-friendly snacks, Vegetable and Potato Nuggets. Perfect as a party food or appetizer
Ingredients
- 4 cups Idaho Potatoes cooked and mashed
- 4 ounces mild cheddar cheese shredded
- ½ cup parmesan cheese grated
- 1 cup broccoli cooked and "riced" (diced fine)
- 1 cup fine bread crumbs divided
- 2 eggs lightly whisked
- Salt and pepper to taste
- Canola oil
Instructions
- 1 . In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, 1/2 cup of the bread crumbs, and the salt and pepper.
- 2. Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.
- 3. Place the remaining 1/2 cup of the bread crumbs in a shallow dish.
- 4. In a heavy duty skillet or dutch oven, heat 2 - 3 inches of oil over medium high heat.
- 5. Using a 1-inch scooped, shape potato mixture into balls, and gently roll each one in the bread crumbs to lightly coat.
- 6. Add the potato nugget balls in batches to the oil, cook 2 - 3 minutes on each side until golden brown. Allow to drain on a paper towel lined dish. Repeat with remaining potato balls.
- 7. Serve with your favorite dips, such as ketchup, mustard or ranch dressing.
Notes
Other great substitutions for the broccoli are riced cauliflower, finely diced zucchini or yellow squash, and carrots.
Nutrition
Serving: 6gCalories: 339kcalCarbohydrates: 40gProtein: 15gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 88mgSodium: 500mgFiber: 4gSugar: 3g
