Homemade Chicken Nuggets with Hidden Veggies

A simple and healthy recipe for crispy, golden nuggets packed with vegetables. Perfect for using up leftover fridge veggies!

Ingredients:

• 500g chicken mince

• 1 cup of vegetables of choice (e.g., cauliflower rice, grated carrot, zucchini, or even cabbage).

• 1/2 small onion, chopped

• 2 garlic cloves, minced

• Salt and pepper, to taste

  
  

For the Coating:

• 1 egg, whisked

• 1 cup breadcrumbs

• 2 tbsp parsley, finely chopped

• 2 tbsp grated Parmesan cheese

• Extra salt and pepper (to season the coating)

  
  

Method:

1. Prepare the Mixture: In a large bowl, combine the chicken mince, your chosen vegetables, onion, garlic, salt, and pepper. Mix until well combined.

   
   

2. Set Up the Coating Stations:

   • In one bowl, lightly beat the egg for dipping.

   • In another bowl, mix breadcrumbs, parsley, Parmesan cheese, and a pinch of salt and pepper.

     
     

3. Shape the Nuggets: Take small amounts of the chicken mixture and shape them into nugget-sized pieces.

   
   

4. Coat the Nuggets: Dip each nugget into the beaten egg, then roll it in the breadcrumb mixture to coat evenly.

   
   

5. Cook the Nuggets:

   • Baking: Place the coated nuggets on a baking sheet lined with baking paper. Spray lightly with extra virgin olive oil. Bake in a preheated oven at 180 degrees until golden brown, flipping halfway through for even cooking.

   • Air Fryer (Optional): Cook at 180 degrees or 10–12 minutes or until crispy and cooked through.

   • Stovetop (Optional): Pan-fry over medium heat in a little oil until golden and cooked thoroughly.

Tips:

• Freeze leftovers for easy lunchbox additions. Reheat in the air fryer or oven for a same-day crispy finish.

• Great for sneaking veggies into kids' meals - feel free to experiment with the vegetables you have on hand!

  
  

Vegetarian Alternatives to Chicken Mince

1. Chickpeas

   • Mash cooked or canned chickpeas until slightly chunky. They hold their shape well and provide a hearty texture.

     
     

2. Lentils

   • Use cooked green or brown lentils. They mix well with vegetables and breadcrumbs for a balanced nugget.

     
     

3. Tofu

   • Crumble firm tofu and season it well. It absorbs flavours and binds well with egg or a flaxseed substitute.

     
     

4. Cauliflower or potato

   • Steam and mash cauliflower or potato for a softer, lighter base. Combine it with extra breadcrumbs to hold the nuggets together.

     
     

5. Quinoa

   • Cooked quinoa adds a slightly nutty flavour and pairs well with grated veggies and cheese.

     
     

Vegetarian Nugget Tips:

• If the mixture feels too wet, add extra breadcrumbs or a bit of flour for binding.

Enjoy!