500g chicken mince
1 small onion, peeled & quartered
1 carrot, roughly chopped
1/2 zucchini, roughly chopped
1 handful parsley
40g plain flour
1 tbsp vegetable stock concentrate
1) Place onion, carrot, zucchini, parsley & salt into TM bowl. Chop 10 seconds/speed 8.
2) Add chicken, stock & flour. Chop 20 seconds/speed 8.
3) Take spoon sized amounts of mixture, roll into balls & flatten slightly into a nugget shape. Coat nuggets in seasoned breadcrumbs. Place in the fridge for at least 30 minutes.
4) Heat oil in a non stick fry pan. Cook nuggets on a low-medium heat (about 4 minutes each side) until golden brown.
I don’t mind serving these with some sauce & fries because I know there are veggies in there too!
I don’t use much oil, but the nuggets come out nice & crispy. You can even use Cornflakes crumbs instead of breadcrumbs, to add extra crunch.
This recipe make quite a lot of nuggets, so I freeze mine. They’re still crispy even when re-heated in the microwave.
Freezing the nuggets under layers of baking paper mean they don’t stick together & get icy.
Once frozen, store nuggets in a zip lock bag to save space in your freezer.