Ingredients 2 Zucchini
1/2 Cup Almond Meal or Breadcrumbs
1/2 Cup Parmesan Cheese
2-3 Mint Sprigs
Grate the Zucchini and Potato.
Squeeze excess water from the vegetables and place into a large bowl.
Grate the Zucchini and Potato and squeeze excess water from the vegetables.
Add the Egg, Mint, Black Pepper, Parmesan Cheese and Almond Meal.
Using your hands thoroughly mix all the ingredients.
Combine all the ingredients and mix thoroughly using your hands.
Take small portions of the Zucchini mixture and roll into nuggets or small rustic balls.
Place the Nuggets onto a baking tray and drizzle with a little extra Virgin olive oil.
Roll the Zucchini mixture into nuggets and place onto a baking tray. Drizzle the tops with a little Extra Virgin Olive Oil.
Bake in a pre-heated 180 degree oven for approximately 15-20 minutes turning the nuggets at the 10 minute mark.
The Zucchini and Mint Nuggets are cooked when they have a crispy outer and are golden in colour. Inside they will remain light and fluffy in texture.
Serve immediately while hot with a salsa sauce (something spicy) to complement the fresh zucchini and mint flavours. However, they taste just as delicious cold and make the ideal party or picnic snack.