Kids’ Air-Fryer Chickpea, Zucchini & Spinach Nuggets
Loaded with veg and chickpeas, and big on crunch, these air-fryer nuggets will be a hit with the kids. Serve these morsels with a homemade tomato sauce.
Ingredients
- 1 zucchini, coarsely chopped
- 45g baby spinach leaves
- 840g canned Woolworths no-added-salt chickpeas, rinsed, drained
- 2 tbs plain flour
- 1 tbs dried Italian herbs
- 1 cup panko breadcrumbs
- 5ml olive oil cooking spray
- 200g Solanato tomatoes, halved (to serve)
- 60g mixed salad leaves (to serve)
Veggie Tomato Sauce
- 140g no-added-salt tomato paste
- 1 carrot, grated
- 1 zucchini, grated
- 400g canned Woolworths no-added-salt diced tomatoes
Method
- Place zucchini, spinach, chickpeas, flour and herbs in a food processor and process for 30 seconds or until smooth. Season with pepper.
- Shape 1 1/2 tablespoonfuls of mixture into 24 nuggets. Place breadcrumbs in a shallow bowl. Coat nuggets, one at a time, in breadcrumbs, then transfer to a baking paper-lined tray. Spray tops of nuggets with oil.
- Preheat air fryer to 200°C. Spray air-fryer basket with oil. Place 8 nuggets, oiled-sides down, in a single layer in basket. Spray nuggets with oil. Cook for 16 minutes or until golden. Repeat with remaining nuggets and oil.
- Meanwhile, to make the veggie tomato sauce, place all the ingredients in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until vegetables have softened. Season with pepper. Transfer to a food processor and process for 10 seconds or until smooth.
- Toss tomato and salad leaves in a bowl. Serve nuggets with veggie tomato sauce and salad.
