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.