Sweet Potato and Zucchini Nuggets

Sweet Potato and Zucchini Nuggets

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These little sweet potato nuggets are the perfect little finger food for little and big kids alike! They are sweet and soft inside but super crispy on the outside. To make them baby friendly from 6+ months, just halve the cooking time so they aren't so crunchy.

To quickly turn these little veggie bites from a snack to a balance meal, offer with some mashed avocado and sardines! These nuggets also freeze well and can be reheated in the oven.

Age Recommendation - from 6 months.

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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 you 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!
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