Sneak a few greens into the kids while bribing them with these yummy Chicken Broccoli Nuggets! They’ll love ’em!
Place broccoli, bacon, almond meal, garlic salt and chicken mince in food processor and blend until broccoli and bacon are in small pieces. You can continue to blend if you want them really camouflaged.
Lightly beat egg in small bowl, in separate bowl pour panka crumbs. Roll chicken mixture into balls then flatten slightly. Dip in egg then roll in panka crumbs and set aside on a lined baking tray. Repeat until all mix is used.
Fry pan - heat oil over high heat then reduce to medium, place 4-6 nuggets in frypan at a time turning after 1-2 minutes when golden brown. Then cook other side for a further 1-2 minutes. Remove from oil and set aside on paper towel. Repeat until all nuggets are cooked.
Deep Fryer - once oil has reached temperature (190 degrees) place 5-6 nuggets in the basket and cook for 60-90 seconds until golden brown. Remove from oil and set aside on paper towel. Repeat until all nuggets are cooked.
Recipe Hints and Tips:
- Chicken Broccoli Nuggets are suitable for freezing for up to 4 months or kept refrigerated for up to 3 days in an airtight container.
- Add 1/3 cup of grated parmesan cheese for an added flavour kick.