chicken & hidden veg nuggets | recipe

These chicken nuggets with the added goodness of sweet potato and zucchini are a great way to sneak in some extra vegies! With a bit of forward planning, they're so handy to have in the freezer for nights you just don't have time to prepare anything from scratch. A much better alternative to the ready-made frozen kind from the supermarket.

 Mince Ingredients:

  • 1/2 zucchini, grated, excess water squeezed out
  • 1/2 cup grated sweet potato
  • 250g chicken mince
  • 2 garlic cloves
  • 1 egg
  • 1 tbs chia seeds
  • Coconut oil for frying

Crumb Ingredients:

  • 1 cup breadcrumbs or panko (or combination of both)
  • 1 tsp onion powder
  • 1/2 tsp paprika, ground
  • 1/2 tsp oregano, ground


  1. Preheat oven to 200 degrees
  2. Put all mince ingredients in a food processor and blitz until well combined
  3. Put all crumb ingredients in a bowl, and mix
  4. Using a spoon, take out a small amount of mince mixture, make into a ball,coat in the crumb mixture, and flatten slightly
  5. Heat coconut oil in a large frypan on a med-high heat, and cook nuggets for 2-3 minutes on each side
  6. Transfer to a lined baking tray and bake in the oven for 5-10 minutes

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