Veggie chicken nuggets

Makes about 20–24 small nuggets

Ingredients

• 500 g chicken mince

• 1 zucchini, grated and squeezed

• 1 carrot, grated and squeezed

• 1/2 cup breadcrumbs (plus extra for coating)

• 1 egg

• 1/4 cup parmesan cheese

• 1/2 tsp garlic powder

• 1 / 2 tsp onion powder

• Salt and pepper to taste

Instructions

Preheat your oven to 190°C (fan-forced). Line a baking tray with baking paper for easy cleanup.

1. Grate the zucchini and carrot, then squeeze out as much liquid as possible using a clean tea towel or paper towel — this step is key to avoid soggy nuggets.

2. In a large bowl, combine the chicken mince, squeezed veggies, breadcrumbs, egg, parmesan, garlic powder, and a little salt and pepper (if using).

3. Mix everything together well using clean hands or a spoon until the mixture is evenly combined and holds its shape.

4. Scoop out small portions (about a tablespoon each) and shape into nugget-sized pieces with your hands.

5. Roll each nugget in extra breadcrumbs to coat lightly — this helps them crisp up in the oven.

6. Place the nuggets on the prepared tray, spacing them out so they cook evenly.

7. Bake for 20–25 minutes, flipping halfway through, until they’re golden brown and cooked through.

8. To freeze: Lay uncooked nuggets on a tray in a single layer and freeze until solid. Then transfer to an airtight container or freezer bag.

9. To bake from frozen: Pop them straight into a preheated oven at 190°C and bake for 25–30 minutes, or until golden and heated through.