Ingredients

• 2 tsp Oil (10 mL)
• ¼ cup minced Yellow Onion (40 g)
• 2 tsp grated Ginger (12 g)
• 2 tsp finely minced Garlic (12 g)
• 2 tsp Curry Powder (12 g)
• ½ tsp Salt (3 g)
• 1 ½ cups Water (360 mL)
• ½ cup frozen Green Peas and Diced Carrots (65 g)
• 2-2 ½ cups Potato Flakes (180-225 g)
• ½ cup Unbleached White All-Purpose Flour (60 g)
• 2 cups Panko Breadcrumbs (120 g )
• 2 Eggs (100 g )

• ½ cup diced Mango, fresh or frozen (85 g)
• 1 Tbsp Sugar (15 g)
• 3 Tbsp Rice Vinegar (45 mL)
• 2 Tbsp Ketchup (30 mL)
• 2 Tbsp Water (30 mL)
• 2 Tbsp Worcestershire Sauce (30 mL) (use vegan Worcestershire for a vegetarian version)
• ¼ cup finely minced Cilantro (10 g)

Instructions

1. Line a baking sheet with parchment and set aside.
2. Heat oil in a small saucepan over low heat. Add onion and cook until soft and translucent, about 10 minutes. Add ginger, garlic and curry powder, and cook until fragrant, about 1 minute.
3. Add salt, water and peas and carrots. Bring water to a boil, then turn off the stove and remove from heat. Stir in potato flakes and fluff with a fork until combined. Allow mixture to cool until it can be worked by hand.
4. Line a small sheet tray with plastic wrap. Form potato mixture into an 8 x 8-inch square on the plastic wrap and cover. Refrigerate for at least 30 minutes, up to 12 hours. When chilled, cut into 24 pieces and set aside.
5. Preheat oven to 450⁰ F. Add flour and breadcrumbs separately into two small bowls, and whisk the eggs in a third. Coat each nugget in flour, then egg, then breadcrumbs.
6. Place coated nuggets onto prepared baking sheet. Spray tops and bottoms of nuggets with cooking oil and bake for 20 minutes, flipping halfway through. Serve with ketchup or sweet and sour sauce.

1. Process all ingredients in a blender or small food processor. Serve with nuggets.