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Hidden Veggie Chicken Nuggets
Perfectly delicious, these hidden veggie chicken nuggets are smuggling three different veggies! Great for getting veggies into the kids!
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from
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
5
minutes
Cook Time:
40
minutes
Total Time:
45
minutes
Servings:
24
Calories:
73
kcal
Author:
Kylie
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Ingredients
Filling
▢
500
grams
chicken mince
▢
1
egg
▢
½
head caulifower
chopped into florets
▢
½
head broccoli
▢
2
carrots
grated
Coating
▢
1
egg lightly whisked with ¾ cup water
▢
¾
cup
plain flour
▢
1.5
cups
panko crumbs
Instructions
Preheat oven to 180 degrees. (355F)
Combine the mince, egg, cauliflower, broccoli and carrots into a food processor.
Process until smooth and like a dough.
With wet hands, form tablespoonfuls into nugget shapes.
Coat in flour, then dip into the egg water then coat in the panko crumbs.
Space them out on a lined baking tray and drizzle with olive oil.
Bake for 20 minutes at 180 degrees celsius, then flip and bake for a further 20 minutes. (355F)
Notes
You can freeze these before cooking, after coating in the panko crumb, meaning they are quick and easy to cook.
Recipe video
Nutrition
Serving:
1
piece
|
Calories:
73
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
57
mg
|
Potassium:
217
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
948
IU
|
Vitamin C:
17
mg
|
Calcium:
21
mg
|
Iron:
1
mg
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