Lunch

Crunchy chicken nuggets

This deliciously crunchy chicken nuggets make the perfect lunch or dinner for picky little ones - they'll love the flavour and texture of this homemade recipe.
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Ingredients

Method

1.Combine quinoa and cornflakes in a medium bowl and stir to combine.
2.Combine the chicken mince, egg, parsley and 2/3 cup of the cornflake mixture.
3.Roll the chicken mince mixture into small nugget shapes and coat with the remainder of the cornflake mixture.
4.Refrigerate the crumbed nuggets for 15 minutes to allow them to become firm.
5.Heat the oil in a non-stick frying pan and cook the nuggets, in batches, over medium heat for about 5 minutes, turning once, or until golden brown and cooked through. Drain on paper towels. Serve with a selection of vegetable sticks and Chris’ traditional Egyptian beetroot dip.

Suitable to freeze. Not suitable to microwave

Note

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