Ingredients:

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

seasoned breadcrumbs

olive oil

Method:

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!

Notes:

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.