Crunchy Vegetable Nuggets

Prepare the Mashed Potatoes (2.2 lb), then mix in Frozen Mixed Vegetables (2 cups). Season with Salt (to taste) and Ground Black Pepper (to taste).

Put All-Purpose Flour (1 cup), Eggland's Best Classic Eggs (2) and Corn Flakes (2 cups) into three separate bowls. Grab spoonfuls of the potato mixture and make them into nuggets. Roll the nuggets in the flour, the eggs, then in the corn flakes until they are completely coated. Place the nuggets on a lined dish with baking paper on it. Once the plate is filled, pop it into the fridge, cover it with a plastic wrap and leave it to chill for thirty minutes.

Bake the nuggets either in an oven, or a shallow fry. Turn them every couple of minutes, until they are ready.