Grate the potatoes and carrots and finely chop the onion and garlic cloves
Heat some oil in a frying pan on a low heat and gently cook the vegetables + the peas for 5-10 minutes until softened
Transfer into a mixing bowl and stir in the juice of a lemon (be sure to remove any pips!), the flour and a pinch of salt
Allow to cool and then use your hands to shape them into balls (make sure to wash your hands well first!). The mix should make around 12 nuggets but you can make them as big or as small as you like
If the mix is a bit sloppy just mix a little more flour until it holds together when you squeeze it
Place the balls onto a plate and pop in the fridge for 10 minutes
Next, scatter some flour onto another plate and roll the chilled nuggets in the flour, squishing them down a little into patty shapes
Rinse the frying pan and then heat some more oil to fry your nuggets
Fry for 3-4 minutes on each side and then leave to rest on some kitchen roll to soak up any excess oil. Eat once cool or store in an airtight container in the fridge or up to 3 days
