Easy to Make Vegetable and Potato Nuggets

Ingredients:

• 4 cups Idaho® potatoes, cooked and mashed (a great use for leftover mashed potatoes!)
• 4 ounces mild cheddar cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 cup broccoli, cooked and "riced" (diced fine)
• 1 cup fine bread crumbs, divided
• salt and pepper to taste
• 2 eggs, lightly whisked
• canola oil

Directions:

1. In a large bowl, combine the mashed potatoes, cheeses, finely diced broccoli, ½ cup of the bread crumbs, and the salt and pepper.
2. Quickly give it a taste, adjust seasoning if needed, then add in the lightly whisked eggs and mix until well combined.
3. Place the remaining ½ cup of the bread crumbs in a shallow dish.
4. In a heavy-duty skillet, or Dutch oven, heat 2-3 inches of oil over medium-high heat.
5. Using a 1˝ scoop, shape potato mixture into balls and gently roll each one in the bread crumbs to lightly coat.
6. Add the potato nugget balls in batches to the oil, cook 2-3 minutes on each side until golden brown. Allow to drain on a paper towel-lined dish. Repeat with remaining potato balls.
7. Serve with your favorite dips, such as ketchup, mustard or ranch dressing.

Notes:

Other great substitutions for the broccoli are riced cauliflower, finely diced zucchini or yellow squash, and carrots.