This is a good recipe for using leftover roast chicken, makes yummy nuggets for little tummies and unlike shop bought ones, doesn’t contain any nasty stuff. Plus they cost me less than 79p to make and I make enough for 3 Toddler meals!
Recipe (makes around 12 nuggets – more if you make them smaller)
80g left over roast chicken, cut into small pieces (approx. 50p)
1 slice bread made into breadcrumbs (5p)
1 small apple, peeled and grated (12.5p – taken from a £1 bag of 8 from market)
1/2 chicken stock cube, crumbled (Kallo free-range, 7p)
Pinch of parsley and thyme (fresh or dried – use slightly more if fresh) (3p)
A little flour for coating (1p)
Add all ingredients to a food processor or blender and roughly mix.
Knead the mixture slightly to ensure it sticks together.
With damp hands divide up the mixture into 12 and roll in the palm of your hand to make balls /nuggets – you may be able to make more if the nuggets are quite small.
Roll each ball into the flour to coat.
Fry the nuggets in a pan in a little oil on medium heat, turning frequently to avoid burning. It will probably take 6 or 7 minutes to cook through.
Place onto kitchen roll to soak up any fat.
Toddler loves these with beans and a potato waffle, but they can be served with green veg and potato salad too!