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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!
5 from 22 votes
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Course: dinner
Cuisine: Modern Australian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 24
Calories: 73kcal
Author: Kylie

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: 1piece | Calories: 73kcal | Carbohydrates: 8g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 217mg | Fiber: 1g | Sugar: 1g | Vitamin A: 948IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg
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