Chicken and Cannellini Bean Nuggets

2013-04-09
  • Yield : 30 nuggets (approx.)
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

There’s something about chicken nuggets that kids just love. So these are my interpretation and I just love them (oh, and Harry does too). The beans and sweet potato give a really soft texture making them perfect finger food for the littler ones. A very cheap, nutritious and easy meal that freezes wonderfully – what more could you want?

I have used a cornflake crumb for this batch – I used a gluten free and salt reduced cornflake found in the health food section. Unfortunately regular cornflakes can’t really be considered “healthy”, so if you can’t find any, a multigrain breadcrumb mixture would be a more nutritious option.

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. Check our Freezing and Defrosting Guide for more tips.

Nutrition Note:  Legumes, such as cannellini beans, are a cheap way to boost your child’s fibre and protein intake.  They’re also a great source of carbohydrate, providing long-lasting energy to fuel busy little bodies.

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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. -

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Recipe Comments

  1. posted by Kylie on June 16, 2013

    Can I cook these first and THEN freeze? I find this easier so that I have cooked meals in the freezer that then just need to be reheated.

      Reply
    • posted by Allie on June 17, 2013

      Hi Kylie, I know what you mean. You could cook and freeze, the only thing is that little “bite sized” finger food can dry out a bit once cooked and frozen and re-cooked, so you might want to make them a little bigger to retain some moisture. Otherwise, I usually flash freeze raw and then defrost the night before – this reduces the cooking time it would take from frozen. You could even pan fry these which would take under 10 minutes. Hope that helps Ax

        Reply
  2. posted by Angela on July 9, 2013

    My kids loved these, thanks! I ended up needing 3 eggs though, and about 2-3 cups of cornflakes, not 1. Otherwise great recipe!

      Reply
    • posted by Allie on July 9, 2013

      Hi Angela, thanks for your message. It’s great to hear how you went with the recipe, we really appreciate the feedback. Ax

        Reply
  3. posted by Chloe on August 28, 2013

    Love this recipe – so does my 1 year old (and all the adults that taste them too!). Although I roast sweet potato for more sweetness and add some peas to the blender too (hidden veggies!) – keep the great recipes coming :-)

      Reply
    • posted by Allie on August 28, 2013

      Hi Chloe, yum I love roasted veggies, great idea. I know what you mean, when you find a good ‘base’ recipe there’s so much added goodness you can hide inside :) Ax

        Reply
  4. posted by Christin on October 26, 2013

    My daughter as well as my husband loved these. I froze them and they were fine re-heated. Thanks for a great site I have used a lot of your recipes.

      Reply
    • posted by Allie on October 26, 2013

      I love hearing how much the husbands enjoy the toddlers food ;) Enjoy Ax

        Reply
  5. posted by Bo on March 21, 2014

    I made these today, oh my god they’re so yummy. I made them for my son but I’m not sure he will end up with any at this rate! I can’t stop eating them straight out of the oven :)

      Reply
  6. posted by Joanna on April 25, 2014

    Would quinoa flakes work for the crumb? No cornflakes or breadcrumbs in the house on a public holiday unfortunately!

      Reply
  7. posted by Annie on May 18, 2014

    I have made my first batch of these to freeze. Do you add the beans and sweet potato while it’s still warm? I did and it made the whole mixture warm. Do u think it would still be ok to then freeze the raw warm mixture?

      Reply
    • posted by Jess on May 18, 2014

      Hi Annie, yes it would be OK, just make sure you have put the mixture in the fridge or freezer straight away to cool. I hope that helps, Jx

        Reply
  8. posted by Catherine on May 18, 2014

    Hi,
    We made these today and while everyone agreed they were tasty, everyone thought they were a bit dry. Is there any way to fix that? Or can you serve them with some sauce or similar?
    Thanks

      Reply
  9. posted by Elani on July 16, 2014

    Recipe looks fantastic, but I was wondering if I could use already minced chicken?

      Reply
    • posted by Allie on October 14, 2014

      Yes should be fine!

        Reply
  10. posted by Kaye on December 23, 2014

    These are awesome! So easy to make and super tasty. I used pumpkin instead of sweet potato and subbed the chicken breast for thighs. They were so moist and flavoursome. Miss 18mo gobbled them down and hubby and I enjoyed them also.

      Reply
  11. posted by Stacey on January 23, 2015

    Can I use carrot instead of potato?

      Reply
    • posted by Allie on January 24, 2015

      I think that should be OK? Let us know how you go :) Ax

        Reply
  12. posted by brie on April 28, 2015

    Hi there. Im wanting to make these to bring to playgroup this week but im wanting to try it with turkey instead of chicken. . Do you think it’ll work?
    Thanks :)

      Reply
    • posted by Allie on April 28, 2015

      This should be fine! Ax

        Reply
  13. posted by Susannah on June 30, 2015

    Can I just check you don’t blitz the potato and beans with the chicken you just stir it by hand?

      Reply
    • posted by Allie on July 1, 2015

      I prefer not to blitz them as they often turn gluey. If you do it, just pulse and see how you go :) Ax

        Reply
  14. posted by Kellie on August 3, 2015

    Really liked these. Thought they were going to be quite dry, but as they cooled down they became lovely and moist. My 17mth old has gobbled them down. Next time I might crush the cornflakes up a bit more as she got a couple of the big bits caught in her throat. Appreciate the advice re: flash freezing.

      Reply
  15. posted by BB on September 4, 2015

    Probably one of the most terrible things I’ve ever cooked.

      Reply
    • posted by Allie on October 2, 2015

      Sorry to hear, they are quite popular :( Ax

        Reply
  16. posted by Jess on March 18, 2016

    Why do a lot of the recipe’s suggest freezing prior to cooking? Is it just so they are cooked and fresh? Do they still freeze well when frozen after cooking. Cheers Jess

      Reply
  17. posted by Tam on July 23, 2016

    I love your website and have made some wonderful things off it. Im afraid mine were also dry. I suspect it might have been the combination of egg and breadcrumbs with chicken breast. Mince with a little bit more fat in it would be better.

      Reply

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