Name: Crunchy chicken nuggets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 cup (150g) quinoa flakes; 2 cup (160g) finely crushed cornflakes; 500 gram chicken mince; 2 eggs, beaten lightly; 2 tablespoon finely chopped parsley; 1/3 cup (80ml) olive oil; celery, to serve; cucumber, to serve; carrot, to serve

Crunchy chicken nuggets

These crunchy chicken nuggets prove that homemade is better with quinoa flakes, parsley and served with sticks of celery and carrot.

Photography by Ian Wallace. Styling by Louise Pickford.

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 cup (150g) quinoa flakes

2 cup (160g) finely crushed cornflakes

500 gram chicken mince

2 eggs, beaten lightly

2 tablespoon finely chopped parsley

1/3 cup (80ml) olive oil

celery, to serve

cucumber, to serve

carrot, to serve

Method

1.Combine quinoa and cornflakes in a medium bowl and stir to combine.

2.Combine the chicken mince, egg, parsley and 2/3 cup of the cornflake mixture.

3.Roll the chicken mince mixture into small nugget shapes and coat with the remainder of the cornflake mixture.

4.Refrigerate the crumbed nuggets for 15 minutes to allow them to become firm.

5.Heat oil in a non-stick frying pan and cook nuggets, in batches, over a medium heat for 5 minutes, turning once, or until golden brown and cooked through. Drain on paper towels.

6.Serve with vegetable sticks.

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Ingredients

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