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