Cheesy Vegetable Nuggets


  • You can use vegetable stock cubes if you’d prefer, but did you know that most stock cubes are vegetarian and so don’t contain meat products!
  • Replace the pinto beans with borlotti beans, if you prefer.
  • To freeze uncooked nuggets, place them in a single layer on a tray and freeze until firm. Once firm, place nuggets in a sealable plastic bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge before cooking and eating.

1 tbsp olive oil, plus extra, to shallow fry

1 brown onion, finely chopped

1 zucchini, coarsely grated

1 carrot, peeled, coarsely grated

2 Massel Chicken Style Stock Cubes, crumbled

400g can pinto beans, rinsed, drained

400g can Coles Cannellini Beans, drained, rinsed

35g (1/3 cup) reduced-fat pre-grated pizza cheese

1 egg

90g (1 3/4 cups) panko breadcrumbs


Step 1

Heat the oil

Add the onion, zucchini and carrot. Cook, stirring, for 7 minutes or until softened. Stir in the stock cubes. Set aside to cool slightly.

Step 2

Meanwhile, place the pinto beans and cannellini beans in a large bowl. Use a potato masher to mash until almost smooth. Add the vegetable mixture and the cheese. Season and stir to combine.

Step 3

Whisk the egg and 1 tablespoon water in a bowl. Place the breadcrumbs in a separate bowl. Shape tablespoonfuls of the vegetable mixture to make 30 nuggets. Dip 1 nugget in the egg mixture then coat in breadcrumbs. Place on a tray. Repeat with the remaining nuggets.

Step 4

Wipe the pan clean. Add extra oil to the pan to come 1cm up the side. Heat over medium-high heat. Cook the nuggets, in batches, for 2 minutes each side or until golden and warmed through. Serve with tomato sauce.