Chicken and Mushroom Crumbed Nuggets

  • Cooking time: 1 hr
  • Serves: 20
  • 4 tablespoons olive oil
  • 1/2 medium onion, finely diced
  • 250g diced mushrooms
  • 500 g chicken mince
  • salt
  • pepper

Crumb mix
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups panko crumbs

Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir through the mushrooms. Cook for 5 minutes until softened and liquid from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.

Add the mince to the mushrooms. Season with salt and pepper.  Using clean hands massage the mix together well. Divide and shape the mix into approx. 20 oval shapes, flatten slightly. Place in fridge to firm up for 20 minutes.

Meanwhile; prepare crumb mix. Place the flour, egg and panko crumbs in separate shallow bowls.

Place 2-3 nuggets in the flour at a time shaking to remove excess. Dip into the egg. Place into the panko, pressing firmly to coat. Place onto a tray. Repeat with remaining nuggets. Place into the fridge to firm up for 20 minutes.

Heat remaining oil in a large non-stick frypan over a medium heat. Cook the nuggets for 4 minutes on each side or until golden and cooked through. Drain on a paper towel.

Serve warm with tomato sauce and a salad.