• Wash and peel the potatoes. Transfer to a large pot and cover with cold water, then turn on the heat and cook until they are tender, but not too soft. After cooking, drain and let cool. 
• Wash the zucchini and the carrots, then peel the carrots. Transfer to a pot with water and cook for a couple of minutes. Do not cook for too long, drain the vegetables when they are still firm.
• Once they have cooled, mash the potatoes and place in a large mixing bowl.
• Dice the zucchini and the carrots into small cubes, then transfer to the bowl with mashed potatoes. Mix just until combined, making sure you do not mash the vegetables. Add onion powder, garlic powder ,salt and pepper, adjusting to your taste preferences.
• Add egg, olive oil, and 1 to 2 tablespoons breadcrumbs. Give it a quick stir until you get a good dough, adding more breadcrumbs if it is necessary.
• Shape the veggie nuggets, then place over a parchment paper covered baking dish, in the air fryer basket, or in a plate. If desired, you can also coat the nuggets in more breadcrumbs to make them crispier.

How to bake veggie nuggets in the oven

• Drizzle with olive oil or spray with cooking spray and bake in hot oven at 200°C (400°F) for 20 to 25 minutes until they are golden, flipping halfway through.

How to cook veggie nuggets in the air fryer

• Spray the nuggets with cooking spray and cook in hot air fryer at 190°C (375°F) for 10 to 15 minutes until they are golden, flipping halfway through.

How to fry veggie nuggets in a pan

• Heat a large skillet over medium heat with a bit of oil to prevent sticking. When hot, add the vegetarian nuggets and pan fry for about 6 to 10 minutes, until they are cooked through.