Ingredients

• 1 cup diced sweet potato
• 500g fresh chicken breast
• 400g tin Cannellini beans, drained and rinsed
• 1 brown onion, chopped
• 1/2 tsp celery salt (optional for over 12 months)
• 1 tsp sweet paprika
• 1 tbsp mixed dried herbs
• 1 - 2 tbsp melted butter OR 2 eggs (this is to coat the nuggets)
• 2 cups salt reduced cornflakes, finely crushed OR multigrain breadcrumbs (your nugget crumb)
• Note: You can mix and match your egg/butter/crumb if tailoring to any allergies as required. These can also be made without the crumb.

Method

Step 1

Boil the sweet potato and cannellini beans until soft, and set aside. -

Step 2

In a food processor, process the onion until finely chopped. Add the chicken breast and process until a mince texture forms. Transfer mixture to a large bowl. -

Step 3

Add the sweet potato, beans, spices and herbs to the chicken mixture. Mix until well combined. -

Step 4

Preheat the oven to 180°C and line a few baking trays with baking paper. Prepare your dip mixture - one bowl with melted butter OR egg, one bowl with the cornflake crumb OR breadcrumbs. -

Step 5

Take teaspoon amounts of chicken mixture and roll into balls. Dip in the butter/egg and then in the crumbs. Place on the baking tray, flatten to form a nugget, and continue with the remaining mixture. -

Step 6

Lightly brush the nuggets with the remaining butter (optional). Bake for around 20 minutes or until the chicken in cooked through. -

Step 7

Freezing Tips: If you are freezing these, get them to the point of cooking then stop and line them on a tray and flash freeze. Once frozen you can transfer the nuggets to a freezer bag for individual portion access. Defrost in the fridge the night before, or cook from frozen adding an extra 20 minutes (approximately) to the cooking time. -