Sweet Potato and Zucchini Nuggets

Ingredients

• 500g of sweet potato, peeled
• 2 x zucchini
• ¼ cup of grated cheese (can leave out if dairy free)
• ¼ cup of flour
• 1 egg (can use flax egg to make egg free)
• 2 cups of breadcrumbs (panko work really well for crispy nuggets, but you can use any or make your own)

Directions

• Preheat the oven to 180 degrees Celsius
• Boil and mash your sweet potato (can do this in the microwave)
• Grate your zucchini and squeeze out the excess fluid so your nuggets aren't mushy
• Mix everything but the breadcrumbs together
• Shape into individual nuggets then roll them in the breadcrumbs
• Spray or drizzle with olive oil
• Place on your baking tray and bake for 30 minutes before turning and baking for another 20-30 minutes.
• Allow to cool a little before serving, as they will firm up to make the perfect finger food!

Storage Instructions

Store in an airtight container in the fridge for up to 3 days. These freeze well — freeze in a single layer, then transfer to a container or bag. Reheat in the oven until heated through, and cool to a safe temperature before serving.

Nutrition Notes

Sweet potato offers fibre, slow-burning energy and beta-carotene (vitamin A), while the egg and cheese add a little protein and calcium. A great way to serve veggies in a fun, hand-held shape.

Parent Tip

Squeeze as much liquid as you can out of the grated zucchini so the nuggets hold together and aren't mushy. For babies 6+ months, halve the cooking time so they're softer and less crunchy.

Frequently Asked Questions

From what age can babies have these?

From around 6 months. Just halve the cooking time so they're soft rather than crispy, which is easier for new eaters.

Can I make them dairy free?

Yes — simply leave out the grated cheese.

Can I make them egg free?

Yes — swap the egg for a flax egg.

How do I make them a full meal?

Serve with mashed avocado and sardines, or a yoghurt dip and some fresh fruit.