Preparation time 15 mins Cooking time 25 mins Makes 28
1 carrot, unpeeled, roughly
250g broccoli florets, steamed
until just tender, cooled
1 cup gluten-free breadcrumbs,
plus extra 1/3 cup
1 cup grated tasty cheese 3 free-range eggs, lightly beaten Sea-salt flakes and freshly ground
black pepper, to season Extra virgin olive oil cooking
spray, to grease Flat-leaf parsley leaves,
Tzatziki, sweet chilli sauce
or tomato sauce, to serve
STEP 1 Preheat oven to 200°C fanforced (220°C conventional). Line an oven tray with baking paper. STEP 2 Place carrot and broccoli in the bowl of a food processor and process until finely chopped. STEP 3 Add breadcrumbs. STEP 4 Add cheese and eggs and pulse until well combined. Season.
STEP 5 Place extra breadcrumbs in a wide shallow bowl.
STEP 6 Using your hands, gently roll a tablespoon of mixture into a ball.
STEP 7 Roll in extra breadcrumbs to lightly coat, then arrange on prepared tray. Repeat with remaining mixture and breadcrumbs to make 28 balls.
STEP 8 Spray nuggets generously with oil. Bake for 25 minutes or until golden. Set aside for 5 minutes to cool slightly.
STEP 9 Serve nuggets garnished with parsley and with tzatziki, sweet chilli sauce or tomato sauce on the side for dipping.