Chicken nuggets with cauliflower

chicken-nuggets-with-cauliflower

What kid doesn’t love chicken nuggets right? And there are some good brands out now with organic chicken, and healthier batter. But, still, some chicken nuggets leave a lot to be desired.

If you really want to know you’re feeding your kids quality, then make them at home with quality ingredients. You can make nuggets in large batches and freeze them. So you still have the convenience of a quick and easy meal. And this version has a sneaky added nutritional boost from hidden cauliflower. Not that we’re suggesting you need to be sneaky around food! But, if you’ve got a fussy eater, then you’ll really appreciate how these chicken nuggets can tick off one of your five + a day.

This recipe was kindly provided by Mandy Sacher. She’s currently working on her¬†self-published book The Wholesome Child Nutrition Guide and Recipe Book. It is packed full of quick and easy wholesome recipes specially formulated for fussy eaters and the entire family.

Chicken nuggets with cauliflower

Prep Time: 15min

Cooking Time: 10min

Servings: 5-6

Ingredients

1 cup rice breadcrumbs

1/2 cup of arrowroot powder (or organic corn starch)

1/2 cup of almond meal

1 tsp Himalayan rock salt/ Herbamare/ sea salt

1/2 cup cauliflower puree

3 large eggs lightly beaten

500g chicken tenderloins/ breast, skinless cut into nugget size pieces (each nugget should be about the size of a dessert spoon)

1-2 tbsp coconut oil for frying.

 

Method

1. In a medium sized bowl, combine the breadcrumbs, almond meal and half the salt and mix together.

2. In a separate bowl place the arrowroot powder.

3. In a shallow bowl, combine the cauliflower puree and egg and whisk together using a fork.

4. Place the chicken nuggets on a large plate and sprinkle with the remaining salt.

5. Dip each chunk separately into arrowroot powder then into the egg mix and then finally into the breadcrumbs.  Press down firmly to ensure that each nugget has a thick coating of the breadcrumb mix.

6. Coat a large frypan with approx 1-2 tbsp of coconut oil and set over medium heat. Place the nuggets in the pan and make sure they are not touching each other and there is enough room to turn them over.

7. Cook for approx 3-4 min on each side – or until golden brown.

To serve

Serve warm with rice or mashed potato and your children’s favourite vegetables. Refrigerate any¬†leftovers and eat the following day cold. Or warm up thoroughly over¬†a low heat in a pan or under the grill. Freeze cooked nuggets for up to¬†three months.

TIP: Because corn is one of the major sources of GMO’s, choose organic corn starch whenever possible.

Mandy Sacher

Wholesome Child founder, child nutrition expert and mother of two, Mandy Sacher, is a Paediatric Nutritionist and SOS Feeding Consultant. Her clinical practice focuses on prenatal and childhood nutrition, helping parents and mums-to-be-feed their children healthy, nourishing foods right from the start.

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