Recipes+
Ingredients
Method
1.Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper.
2.Cut potatoes into thin wedges. Place on prepared tray. Spray with oil. Bake for 30 minutes or until golden and cooked.
3.Meanwhile, process mince, parsley and garlic powder in a food processor until mixture is smooth and sticky. Season.
4.Using damp hands, shape heaped tablespoons of mixture into nugget shapes. Transfer to a baking tray lined with baking paper.
5.Place flour and egg in 2 separate shallow bowls. Dip nuggets into flour to coat, then into egg. Roll once more in flour to coat. Return to tray.
6.Heat oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil).
7.Shallow-fry nuggets, in batches, for 4 minutes or until golden and cooked. Using a slotted spoon, transfer to paper towels.
8.Serve with wedges, sweet chili sauce and salad.
To make chicken mince, finely chop breast fillets, then process in a food processor until minced. To shallow-fry nuggets, add oil to 4cm deep.
Note
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