Chicken and vegie nuggets

Name: Chicken and vegie nuggets
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 zucchini, finely grated (see note); 500g Lilydale Free Range Chicken Mince; 1 carrot, peeled, finely grated; 270g can corn kernels, drained, rinsed; 1 egg, lightly beaten; 1/2 cup dried breadcrumbs; olive oil cooking spray; potato wedges, to serve

4.5

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Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 8

Cost: $2.46 /serving

Author : Alison Roberts

snack lunch box lunch

Ingredients

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1 zucchini, finely grated (see note)500 grams Lilydale Free Range Chicken Mince1 carrot, peeled, finely grated270 grams can corn kernels, drained, rinsed1 egg, lightly beaten1/2 cup dried breadcrumbsolive oil cooking spraypotato wedges, to serve

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Instructions

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Step 1

Preheat oven to 200C. Line a large baking tray with baking paper.

Step 2

Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add mince, carrot, corn and egg. Season with salt and pepper. Using your hands, mix until well combined.

Step 3

Place breadcrumbs on a large plate. Shape tablespoons of mixture into nuggets. Coat nuggets in breadcrumbs, shaking off any excess (see tip). Place on prepared tray.

Step 4

Spray nuggets lightly with oil. Cook for 15 to 20 minutes, turning nuggets halfway during cooking, or until golden and cooked through. Serve with potato wedges.