• Prep 30m
• Cook 15m
• Makes 25

Ingredients​

• 250g sebago (brushed) or golden delight potatoes, peeled, cut into 3cm pieces
• 150g  cauliflower florets
• 425g can tuna in oil, drained, flaked
• 2 x 125g can corn kernels, drained
• 80g (1 cup) coarsely grated cheddar
• 2 eggs
• 50g (1/3 cup) plain flour
• 75g (1 1/2 cups) panko breadcrumbs
• Sour cream, to serve
• Sweet chilli sauce, to serve

Method​

• Step 1
  Cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan.
• Step 2
  Meanwhile, cook the cauliflower in a steamer basket over the saucepan of potatoes for 5-10 minutes or until tender. Transfer to the pan with the potato. Use a potato masher to mash potato and cauliflower until smooth. Transfer to a large bowl and set aside to cool slightly.
• Step 3
  Line two baking trays with baking paper. Add the tuna, corn and cheese to the potato mixture and stir until well combined. Season. Shape heaped tablespoonfuls of the potato mixture into balls. Transfer to 1 of the prepared trays. Flatten slightly.
• Step 4
  Whisk the eggs in a bowl. Place the flour and breadcrumbs in separate shallow bowls. Working one at a time, carefully coat the nuggets in flour and shake off excess. Dip in egg and turn to coat, allowing excess to drip back into bowl. Dip in breadcrumbs, pressing gently to coat. Arrange in a single layer on remaining tray and spray with oil.
• Step 5
  Lightly grease the air fryer basket with oil. Place a batch of nuggets (spaced about 3cm apart) into the air fryer basket. Cook at 200C, turning halfway through cooking, for 12 minutes or until golden. Repeat with remaining nuggets, in batches. Serve warm with sweet chilli sauce and sour cream for dipping.