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Steam the carrot, pepper, and peas until soft but not mushy. Let them cool slightly.
Add to a food processor with the mashed potato, scallion, cheese, cornflour, and seasoning.
Blitz until well combined, the mix should be soft but easy to shape.
Form into 14 nugget-sized shapes.
Dip each nugget into beaten egg, then coat in crushed cornflakes.
Chill in the fridge for 20-30 minutes, this helps them stay together better when cooking.
Air fry at 200°c for 10–12 minutes, flipping halfway, until golden and crispy.
Serve with your favourite dip!