Veggie Nuggets

These nuggets can be shaped into various sizes and even into patties. Use leftover vegetables or beans for the filling, if you like.

Shirley Fan

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Ingredients

Cooking spray		1 1/2 cups mashed potatoes
1/2 cup whole wheat bread crumbs		1/3 cup cooked or frozen and thawed spinach, chopped
1/4 teaspoon plus more for seasoning kosher salt		Black pepper

Total:

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1
Preheat oven to 425°F. Line a baking sheet with aluminum foil or parchment paper, and lightly coat with cooking spray; set aside.
2
On a plate, add the bread crumbs and ¼ teaspoon salt. Stir together with a fork; set aside.
3
In a medium bowl, combine the potatoes and spinach. Season with salt and pepper, to taste. With hands, form bite-sized nuggets out of the mixture. Roll the nuggets in the bread crumbs to coat. Transfer the nuggets to the prepared sheet and lightly coat with cooking spray. Bake for 10 minutes or until the breading is lightly browned and the nuggets are hot.
4
Serve immediately with your favorite sauce.