Rainbow Veggie Nuggets - Keisha Palmer

Ingredients

• 1 medium carrot, grated
• ½ cup frozen peas, thawed
• ½ cup sweetcorn (tinned or frozen)
• 1 small potato, cooked and mashed
• 100g cooked chickpeas (or cannellini beans), mashed
• ½ tsp mild paprika (optional)
• ½ tsp garlic powder
• 2 tbsp plain flour (or oat flour for gluten-free)
• 3 tbsp breadcrumbs (use gluten-free if needed)
• Olive oil spray for baking