GOOD for you Chicken Nuggets by The Good Deli

Our foodie friend @thegooddeli_ whipped us up a batch of these GOOD for you Chicken Nuggets and we (along with every kid out there) are OBSESSED especially when served with a big dollop of GOOD FAT Mayo, Joppie or Chilli Mayo (if spice is your vibe.)!

These gluten-free, baked-not-fried nuggets are seriously crispy, cooked in good fats, and ideal for those busy weeknights. Double up the batch now, so your freezer’s got your back when dinner needs to happen fast!! 


INGREDIENTS

  • 1 carrot finely grated

  • 1 onion finely grated

  • 1 zucchini finely grated

  • 1 garlic finely grated

  • 1/2 cup parmesan

  • 2 eggs

  • 1kg organic chicken mince

  • 500g organic pork mince

  • sea salt and pepper

  • Gluten free breadcrumbs

  • Dollop of GOOD FAT Mayo, Joppie Mayo or Chilli Mayo

  • Makes 40-50 nuggets

METHOD

Set up the space

Get a large bowl for the mince mixture, plate to put the nuggets on while rolling and large baking tray lined with parchment paper. Tablespoon to scoop out the mixture. Olive oil for baking the nuggets.

To make the nuggets:

Preheat your oven to 190 degrees fan forced.

Grate all the vegetables and squeeze out any excess juice before placing them in a large bowl.

Add in the chicken and pork mince, parmesan, eggs and season well with sea salt and pepper. Mix all the ingredients together until evenly combined.

Place the gluten free breadcrumbs in a separate bowl. Keep a small glass of water nearby so you can wet your hands during the coating process, which will make for easier chicken nuggets.

Using a tablespoon scoop some of the mixture into your hands, it will be quite wet so place it into the breadcrumbs and coat well. Pick up the mince ball and start to press together firmly to create the nuggets. Nuggets by nature are imperfect so don’t spend a lot of time here.

Place the nuggets on a tray and pour a little olive oil and coat both sides.

Put in them in the oven for 12 minutes. Take the tray out and turn the nuggets over and cook them for a final 12 minutes.

And that’s it.

Serve with GOOD FAT Mayo, Joppie Mayo or Chilli Mayo (for the spice inclined!)

Things to note

  • Another substitution for breadcrumbs is quinoa flakes

  • When rolling the nuggets make sure they are not too big, you want them small like a nugget

  • If you don’t have olive oil coat the nuggets in coconut oil, lard or ghee

  • Freezer friendly for up to 6 months

  • Using gloves during the prep isn’t essential but recommended

  • Half the recipe if you are wanting a smaller batch

Undivided Food