Looking for a healthy and delicious snack or side dish? These Baked Potato and Courgette Nuggets are the perfect choice! Crispy on the outside and tender on the inside, these nuggets are sure to be a hit with everyone. Pair them with a flavorful yogurt sauce for an irresistible treat. Let’s get started!
Ingredients
For the Nuggets:
- Potatoes: 900 g (2 lb)
- Courgettes: 2, grated
- Egg: 1 (for the dough)
- Parmesan Cheese: 80 g (3 oz), grated
- Corn Flakes: for coating
- Salt: to taste
- Black Pepper: to taste
- Nutmeg: a pinch
- Olive Oil: for drizzling
- Eggs: 2 (for the breading)
For the Sauce:
- Yogurt: 200 g
- Parsley: finely chopped
- Garlic: 1 clove, minced
- Salt: to taste
- Black Pepper: to taste
- Paprika: a pinch
Instructions
Prepare the Potatoes and Courgettes:
- Cook Potatoes:
- Peel and boil the potatoes until they are soft. Drain and mash them in a large bowl.
- Add Courgettes:
- Grate the courgettes and add them to the mashed potatoes.
- Mix Ingredients:
- Add 1 egg, grated Parmesan cheese, salt, pepper, and a pinch of nutmeg to the mixture. Mix well until all ingredients are combined.
Shape the Nuggets:
- Form Nuggets:
- Take a small amount of the mixture and shape it into small nuggets or patties.
- Prepare Breading:
- Beat the remaining 2 eggs in a bowl for the breading.
- Crush the corn flakes into small pieces.
Coat the Nuggets:
- Coat Nuggets:
- Dip each nugget into the beaten eggs, then roll it in the crushed corn flakes until well coated.
Bake the Nuggets:
- Preheat Oven:
- Preheat your oven to 200°C (390°F).
- Bake Nuggets:
- Place the nuggets on a baking tray lined with parchment paper. Drizzle lightly with olive oil.
- Bake for 20-25 minutes or until golden and crispy, turning them halfway through the baking time.
Prepare the Sauce:
- Make Sauce:
- In a bowl, mix the yogurt with finely chopped parsley and minced garlic.
- Season with salt, pepper, and a pinch of paprika. Stir well to combine.
Serve:
- Serve Nuggets:
- Serve the baked potato and courgette nuggets hot with the yogurt sauce on the side.
Tips for Success
- Even Coating: Ensure the nuggets are evenly coated with the crushed corn flakes for a crispy texture.
- Prepping Ahead: You can prepare the potato and courgette mixture in advance and refrigerate it until you’re ready to shape and bake the nuggets.
- Customizable: Feel free to add other herbs or spices to the mixture to suit your taste.
Health Benefits
These nuggets are not only delicious but also packed with nutritional benefits:
- Rich in Vitamins: Potatoes and courgettes are high in vitamins and minerals, including vitamins C and B6, potassium, and fiber.
- High in Protein: The Parmesan cheese and eggs add a good amount of protein, essential for muscle repair and growth.
- Low in Fat: Baking the nuggets instead of frying keeps the fat content low while still providing a crispy texture.
FAQs
Q: Can I use a different cheese?
A: Yes, you can substitute Parmesan with other cheeses like cheddar or mozzarella for a different flavor.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving to maintain their crispiness.
Q: Can I make these nuggets vegan?
A: To make a vegan version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and a vegan cheese alternative.
Q: What other dips can I serve with these nuggets?
A: These nuggets pair well with a variety of dips such as marinara sauce, ranch dressing, or a spicy sriracha mayo.
Conclusion
These Baked Potato and Courgette Nuggets are a versatile and delicious addition to any meal. Whether you serve them as a snack, appetizer, or side dish, they’re sure to be a crowd-pleaser. Enjoy them with the tangy yogurt sauce for a delightful combination of flavors!
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