1. Cook the Potatoes: Creating a Creamy Base

1. Boil Potatoes: Place the peeled and cubed potatoes in a large saucepan and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
2. Drain: Drain the cooked potatoes thoroughly in a colander.
3. Return to Pan: Return the drained potatoes to the empty saucepan.

2. Steam the Cauliflower: Adding a Touch of Sweetness

1. Steam Cauliflower: While the potatoes are boiling, place the cauliflower florets in a steamer basket set over a saucepan of simmering water.
2. Cook Until Tender: Steam the cauliflower for 5-10 minutes, or until it’s tender-crisp.
3. Combine with Potatoes: Transfer the steamed cauliflower to the saucepan with the cooked potatoes.

3. Mash the Potatoes and Cauliflower: Creating a Smooth Mixture

1. Mash Together: Using a potato masher, mash the cooked potatoes and cauliflower together until smooth.
2. Cool Slightly: Transfer the mashed potato and cauliflower mixture to a large bowl and set it aside to cool slightly.

4. Combine Nugget Ingredients: Building the Flavorful Mixture

1. Add Tuna, Corn, and Cheese: Add the drained and flaked tuna, drained corn kernels, and grated cheddar cheese to the bowl with the mashed potato and cauliflower.
2. Stir to Combine: Stir all the ingredients together until they are well combined.
3. Season: Season the mixture with salt and pepper to taste.

5. Shape the Nuggets: Forming Bite-Sized Treats

1. Line Tray: Line one baking tray with parchment paper.
2. Shape Nuggets: Take heaping tablespoonfuls of the potato and tuna mixture and shape them into balls or small ovals.
3. Place on Tray: Transfer the shaped nuggets to the prepared baking tray.
4. Flatten Slightly: Gently flatten each nugget slightly with the palm of your hand or the back of a spoon.

6. Prepare for Breading: Setting Up the Coating Station

1. Whisk Eggs: In a shallow bowl, whisk the 2 large eggs until well combined.
2. Place Flour: Place the ⅓ cup of all-purpose flour in a separate shallow bowl.
3. Place Breadcrumbs: Place the 1 ½ cups of panko breadcrumbs in a third shallow bowl.

7. Coat the Nuggets: Creating a Crispy Exterior

1. Flour: Carefully coat each nugget in the flour, shaking off any excess.
2. Egg: Dip the floured nugget into the beaten egg, allowing the excess to drip back into the bowl.
3. Breadcrumbs: Dip the egg-coated nugget into the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere evenly.
4. Arrange on Tray: Arrange the breaded nuggets in a single layer on the second lined baking tray.
5. Spray with Oil: Lightly spray the tops with cooking oil.

8. Air Fry the Nuggets: Achieving Golden-Brown Perfection

1. Lightly Grease Basket: Lightly grease the basket of your air fryer with oil or cooking spray.
2. Arrange Nuggets: Place a batch of the breaded nuggets in a single layer in the air fryer basket, leaving some space between each nugget for air circulation.
   • Tip: Don’t overcrowd the basket. Work in batches if necessary.
3. Air Fry: Cook at 400°F (200°C) for 6 minutes.
4. Flip: Carefully flip the nuggets over using tongs or a spatula.
5. Continue Air Frying: Continue to air fry for another 4-6 minutes, or until the nuggets are golden brown and crispy on all sides.

9. Serve: Enjoying Your Crispy Creations

1. Serve Hot: Serve the Air Fryer Tuna and Sweetcorn Nuggets hot.
2. Dipping Sauces: Offer sour cream and sweet chili sauce on the side for dipping.