Chicken & Sweet Potato Nuggets

Directions

1. Add everything except bread crumbs into a bowl and mix together well to combine. You can use a potato masher, large fork or your clean hands for this step.

2. If you’re making homemade bread crumbs for this recipe I usually toast 2-3 thick slices of sourdough (or whatever bread you have on hand) to dry it out, let the bread cool completely. Chop or tear the toast into smaller pieces to fit into your blender and pulse until you have bread crumbs.

3. Spread the bread crumbs out on a dinner plate or shallow bowl.

4. Scoop out about 1 tbsp of the chicken mixture and use your hands roll into small balls. Roll in the bread crumbs to coat.

5. Place the balls evenly spaced onto a parchment lined baking sheet. Flatten them slightly in nugget shapes.

6. If you used home made bread crumbs and want your nuggets to have a bit of a crunch you can brush them with a bit of olive oil or spray oil before you put them in the oven.

7. Bake for 22-24 mins at 375°F (190°C) until golden brown on the bottom. You can use a digital meat thermometer to check they are fully cooked (above 165°F.

8. Remove from the oven and leave to cool for a few minutes before serving.