|
1/2 cup (82g) |
|
1 pc (122g) |
|
1/2 pc (31g) |
|
2 tbsps (14g) |
|
4 pcs (85g) |
|
1/2 cup (82g) |
|
1 pc (122g) |
|
1/2 pc (31g) |
|
2 tbsps (14g) |
|
4 pcs (85g) |
|
Optional |
|
1 tsp (5g) |
|
1 tsp (5g) |
Step 1
Preheat oven to 220°C. Spread frozen nuggets on a non-stick baking sheet. Bake 13-15 minutes until lightly browned and crispy, turning over halfway through.
Step 2
Put potato into boiling water, cover with lid and cook for 10-15 minutes.
Step 3
Drain excess water from potato and press it with a fork into potato mash.
Step 4
Put Cheddar Cutting Board Shreds and carrot into the potato mash, mix well and shape it into potato balls.
Step 5
Place all the food onto a plate, add Vegenaise® Tartar Sauce and ketchup to serve.
1. If you do not have an oven, you can place frozen nuggets on a microwave-safe dish and microwave on high for approximately 1.5 minutes. *Cook thoroughly to an internal temperature of 75°C.
2. Press the potato through a sieve with a fork to get smooth potato mash.