Who doesn’t like a good chicken nugget?
And by good I mean not the cheapo frozen ones.
These homemade chicken nuggets are a finger food for toddlers, children and adults alike. We started making these when our son was just a toddler and they’ve come along for the ride.
To have the convenience of frozen nuggets (but oh, so much healthier) freeze these uncooked. Place them on a tray in a single layer and place in the freezer until frozen. You can then transfer them to a bag or container. Cook frozen (without defrosting) and add an extra 3 – 5 minutes onto the baking time or until cooked through.
The mix makes around 35 nuggets.
500g chicken mince
1 zucchini, grated and squeezed to remove excess moisture
1 carrot, grated
1/2 – 1 cup of corn kernels (defrosted), optional
breadcrumbs to coat
- Preheat oven to 200°C. Lightly grease a baking tray with oil (or spray with oil).
- Mix all ingredients except breadcrumbs with your hands until well squooshed together.
- Shape teaspoons of mixture into nuggets, roll in breadcrumbs and place on tray.
- Lightly spray or drizzle nuggets with oil and cook for 15 – 20 minutes or until cooked through, turning halfway.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.