Cheesy pumpkin nuggets


  • 500g bag chopped pumpkin
  • 1 egg, lightly beaten
  • 2/3 cup grated tasty cheese
  • 1 1/2 cups plain flour
  • 2 tsp onion salt
  • 1/2 tsp baking powder
  • 1 1/3 cups panko breadcrumbs
  • 24 bambini bocconcini
  • Vegetable oil, for shallow-frying
  • 2 x 35g sachets chimichurri finishing drizzle
  • 3/4 cup mayonnaise
  • 1 tbsp lemon juice
  • Extra 2 eggs, lightly beaten
  • Chopped fresh flat-leaf parsley leaves, to garnish

Preparation method

  • Step 1
  • Place pumpkin in a microwave-safe bowl. Cover. Microwave on HIGH (100%) for 8 minutes or until very tender. Drain. Mash. Cool 15 minutes

  • Step 2
  • Combine mashed pumpkin, egg, cheese, flour, onion salt, baking powder and 1/3 cup breadcrumbs in a bowl. Season with pepper. Roll tablespoons of mixture around bocconcini to enclose. Place on a large plate. Refrigerate for 30 minutes.

  • Step 3
  • Pour enough oil in a large frying pan to come 3cm up side of pan. Heat over medium-high heat. Place extra egg in a shallow bowl. Place remaining breadcrumbs in a separate bowl. Coat nuggets, one at a time, in egg, then toss in breadcrumbs. Shallow-fry nuggets, in batches, turning, for 4 minutes or until golden and crisp. Drain on a tray lined with paper towel.

  • Step 4
  • Meanwhile, combine chimichurri sauce, mayonnaise and lemon juice in a small serving bowl.

  • Step 5
  • Sprinkle nuggets with parsley. Serve with creamy chimichurri.



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