Prep the potatoes: Peel and chop the potatoes into chunks. Boil in salted water until fork-tender, about 12–15 minutes. Drain well and let steam-dry for 3–4 minutes so they’re not wet. Mash until smooth.

Steam or microwave the veggies: Finely chop the broccoli. Steam the broccoli, peas, and grated carrots for 2–3 minutes until just tender. Pat dry with a clean towel to remove excess moisture.

Mix the base: In a large bowl, combine mashed potatoes, steamed veggies, parsley or chives, garlic powder, onion powder, smoked paprika, oregano, salt, pepper, and cheese if using. Stir in the egg (or flax egg) and flour. Mix until a soft, shapeable mixture forms.

Adjust texture: If the mixture is loose or sticky, add panko 1–2 tablespoons at a time until it holds together when pressed. You should be able to form a nugget without it collapsing.

Shape the nuggets: Scoop about 1 heaping tablespoon per nugget. Roll into a ball and flatten slightly into a nugget shape, about 1/2 inch thick.

Coat with crunch: Pour panko into a shallow bowl. Press each nugget lightly into the panko on all sides to coat. This gives the signature crispy finish.

Preheat the air fryer: Set to 380°F (193°C). Preheating helps the nuggets start crisping right away.

Arrange and mist: Lightly spray the air fryer basket. Place nuggets in a single layer with a little space between them. Mist the tops with oil for even browning.

Air fry: Cook at 380°F (193°C) for 10–12 minutes, flipping halfway and misting again. They’re done when golden and crisp on the outside and warmed through.

Season and serve: Sprinkle with a pinch of salt while hot. Serve with your favorite sauces.