Ingredients:
500g chicken mince
1 carrot, grated
2 cups cauliflower florets
1 egg, beaten
1 cup wholegrain breadcrumbs (see note)
2 tbsp parmesan cheese
1tsp dried mixed herb
1/2 tsp garlic powder
Salt and pepper, to taste
Method:
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. Use a grater or food processor to grate the cauliflower into course crumb consistency. Cook cauliflower in microwave or over the stove in saucepan until soft.
3. In a large bowl, place the chicken, carrot, half the breadcrumbs, egg and seasoning and mix to combine.
4. Place the remaining breadcrumbs and parmesan cheese in a shallow bowl and stir to combine.
5. Shape a mixture into nugget shapes and coat with breadcrumb mixture.
6. Place nuggets on a baking tray. Bake the nuggets for 15-20 minutes, turning halfway, or until golden.
Note:
You can make your own breadcrumbs by blitzing wholegrain bread or rolled oats in food processor.
You can use quinoa or rice flakes for a gluten free option.
Storage: keep leftover cooked chicken nuggets in the fridge for 1-2 days or in the freezer for 1-2 months. Uncooked chicken nuggets can be stored in the freezer for 1-2 months.