Chicken and Cannellini Bean Nuggets2013-04-09
- 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.Join us on Facebook for other foodie bits and pieces.
- 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.
Boil the sweet potato and cannellini beans until soft, and set aside. -
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. -
Add the sweet potato, beans, spices and herbs to the chicken mixture. Mix until well combined. -
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. -
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. -
Lightly brush the nuggets with the remaining butter (optional). Bake for around 20 minutes or until the chicken in cooked through. -
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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