I am back with another recipe to make your own chicken nuggets and ditch those nasty processed chicken nuggets.
This one was inspired by a recipe I saw at Taste.com.au.
What I am loving about this recipe:
* It’s so quick and easy! Get the cherubs to help you.
*It’s perfect finger food for babies and toddlers as it makes really soft nuggets that are easy to chew!
*It’s easy to make your own versions – use finely chopped leftover cooked veges, swap the veges to corn, pumpkin, broccoli – whatever! Got some leftover rice? Chuck that in too!
*It’s gluten-free and dairy-free.
*It sneaks in some veges!
*It tastes yummy!
Okay, so this is what you need:
500g organic or free range chicken mince (or make your own in the thermomix)
1 small organic carrot
1 small organic zucchini
1/2 small organic onion
1 small organic garlic clove
1 tablespoon homemade tomato sauce (or relish/chutney/mustard/pesto)
2 teaspoons organic Herbamare
1 organic, free-range egg
2 teaspoons dried parsley (or use one tablespoon of fresh)
3-4 large slices of wholegrain bread (I used gluten-free)
oil for spritzing
Okay, so this is how you do it:
Put your oven on to 200 degrees celsius. Whack some baking paper on a large baking tray.
Whizz the bread in your thermomix or food processor to make fresh breadcrumbs and set aside on a plate.
Grate the zucchini, carrot, onion and garlic very finely (or chop really finely in your thermomix/food processor).
Squeeze out all of the moisture of the vege mix – if you don’t the mix will be too sloppy! Keep the juice to chuck into soups/stews/stock.
Mix all ingredients, except the crumbs, with your hands – this bit is fun and a little therapeutic!
Roll small balls of the chicken mixture and then roll in the breadcrumbs. They are a little soft, but they will firm up when you cook them.
Place on the tray and spritz with oil (I use macadamia oil in a glass oil spritzer – cooking spray has lots of nasties!).
Fling your bombs into the oven and cook for about 10-15 minutes, depending on how big you made them. Serve them with whatever you like – my kids enjoyed the leftovers cold the next day in a salad wrap with mayo!
Make up a double batch and freeze the chicken and vege bombs uncooked. You will always have a quick, healthy option for the kids on standby!
You might also want to check out the other recipes in my campaign to ‘just say NO to nuggets’.
Make it. Come back. Tell me what you think!