These warm, yummy delights are perfect for the cooler weather

Prep time
20 mins
Cook time
40 mins


  • 2 carrots
  • 1 parsnip
  • 2 small potatoes
  • 1 sweet potato
  • 2 squash
  • 1 broccoli
  • 1 tablespoon olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • 2 cups bread crumbs
  • 3 large free range eggs

How to make it:

  1. Roughly chop all vegetables and cook in boiling water with a little salt. Start with the potatoes and beetroot. Then after 3 minutes, add the carrot and parsnip. After anther 3 minutes add the broccoli.
  2. Blitz in a food processor with salt and pepper.
  3. Spread out onto a baking tray and freeze for 15 minutes. This will help the mixture stick together.
  4. Preheat oven to 190c.
  5. Cut out circles using a small cookie cutter. We used a 5cm cutter.
  6. Line another baking tray with baking paper.
  7. Lightly whisk an egg in a bowl and set aside. Place breadcrumbs in a bowl and set aside. Dip the nuggets into the egg, then breadcrumbs and place on the baking tray.
  8. Bake for 20 mins, flip, then bake for another 20.
*Makes 24, but this could change depending on the size of the cookie cutter you use