Here’s a quick and easy recipe to add to your family menu plan: use up leftover roast chicken to make these quick, kid-friendly nuggets! These are coated in breadcrumbs (not batter) then browned in just a bit of oil to keep the fat content down. (Tip: you can also coat these in polenta for crunch.) We’ve added carrot and mozzarella, plus red pepper ketchup, for a nugget loaded with valuable nutrition, with no added nasties. These are great for the kids’ dinner, for popping into the school lunchbox… or make a big batch for the next children’s birthday party!
Chicken and carrot nuggets with red pepper ketchup
Makes 10-12
1 egg
150g cooked roast chicken
1 tsp dried oregano
1 small carrot
1 ball mozzarella
salt and pepper
A few tbsp breadcrumbs or polenta for coating
Rapeseed oil
1 jar roasted red peppers (capsicums)
Method
Takes 20 minutes
1. Get the kids to help you assemble all the ingredients in a food processor: beat the egg and pour in, weigh out the chicken and pop in the oregano. Peel the carrot and chop it into 4 or 5 pieces then add too. Pulse to combine. Ensure the carrot is finely chopped by try not to overblend the mixture.
2. Chop the mozzarella into pieces – get them as small as you can. Remove the blade from the processor, decant the nugget mix into a bowl and get the kids to mix in the mozzarella plus salt and pepper.
3. Wet your hands and roll the mix into 10-12 golf-ball sized nuggets.
4. Get a wide, shallow bowl and sprinkle generously with a few tablespoons of breadcrumbs or polenta. Season with salt and pepper and stir. Pop the nuggets into the crumbs and get the kids to shake the bowl to lightly coat the nuggets.
5. Drizzle a little rapeseed oil into a frying pan, heat over a medium heat then add the nuggets. Shake the pan to ensure they don’t stick and cook, turning with tongs, until evenly browned and cooked through (about 10 minutes). The mozzarella will melt and keep them nice and moist.
6. While they’re cooking, quickly make the ketchup by draining the jar of roasted red peppers and blending. Decand into a bowl and serve with the cooked nuggets.
Like this recipe? Here are more ideas we think you’ll enjoy:
Make a rainbow salad in a jar for school lunch
Easy homemade sausage rolls
Lunchbox ideas for kids using Singapore’s local ingredients
Baking with kids: Banana and chocolate chip muffins
This recipe was originally published on Modern Family Food. Follow Modern Family Food on Instagram and Facebook for more recipe inspo!
Photography courtesy of Emily Kerrigan.
