Instructions

1. 1

   Peel the carrots and cut them into slices, break the cauliflower into small florets.

2. 2

   Cook both together in a little water in a pan until soft. The appliance cannot take this step off you, because raw vegetables brown on the outside in the dry air stream long before they turn soft inside.

3. 3

   Drain the vegetables very well and mash them finely with a fork. The drier the mixture, the better the nuggets hold together later.

4. 4

   Peel the onion and dice it very finely.

5. 5

   Knead the mashed vegetables with the onion, the egg, the breadcrumbs, the plain flour and the grated hard cheese and season with the salt, the pepper and the nutmeg.

6. 6

   With damp hands shape twenty small, flat nuggets from the mixture and brush them thinly on both sides with the rapeseed oil.

7. 7

   Preheat the airfryer to 190 °C.

8. 8

   Cut a piece of baking paper to fit the basket and lay it in the hot basket. Put the nuggets straight onto it in a single layer with space between them and do not stack anything, so that the paper is weighed down and does not fly into the fan; ten per batch, the rest go into a second one. Cook at 190 °C.

9. 9

   Turn the nuggets carefully with a broad spatula and finish cooking at 190 °C until both sides are golden brown and firm.

10. 10

    Serve the nuggets with the herb quark.