Chicken Nuggets – For Adults, Kids & Babies!
Makes about 30–35 nuggetsPrep time: 15 minutes Cook time: 20 minutes
Servings 30
Calories 69
Ingredients
- 4 slices wholemeal bread or 1 1/2 cups breadcrumbs
- 0.333 cup milk full fat
- 500 g chicken mince free range
- 3 bacon rashers finely chopped
- 1 brown onion large, finely diced
- 2 zucchini medium, grated, excess juice squeezed
- 0.5 cup sweet potato grated (optional)
- 1 cup tasty cheese grated
- 2 eggs
- 1 tbsp cornflour
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced). Line two oven trays with baking paper.
- Place your bread slices in a food processor or blender to form breadcrumbs. Alternatively you can chop them really finely or buy packet breadcrumbs. Soak the breadcrumbs in the milk and let them sit for 10 minutes.4 slices wholemeal bread, 0.333 cup milk
- Combine the chicken mince, bacon, onion, zucchini, sweet potato (if using), breadcrumb mix, tasty cheese, eggs and cornflour. Get your hands in there and give it a really good mix! You can also use a food processor if you’d prefer. I like to leave the mixture a little chunkier for my girls.500 g chicken mince, 3 bacon rashers, 1 brown onion, 2 zucchini, 0.5 cup sweet potato, 1 cup tasty cheese, 2 eggs, 1 tbsp cornflour
- Dollop spoonfuls of the mix onto the trays, leaving a little space in between each. Bake for 20 minutes or until golden and cooked through.
- The nuggets freeze really well. Store them in small snap lock bags or freezer silicon trays to pull out easily when needed.