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Chicken and Cannellini Bean Nuggets

Chicken and Cannellini Bean Nuggets Photo: Supplied

There's something about chicken nuggets that kids just love. Homemade chicken nuggets are also easy to make and you can hide a whole range of goodness inside. The beans in this recipe give the nuggets a really soft texture and are a great way to boost your child's fibre and protein intake.


  • 1 cup diced sweet potato
  • 500g fresh chicken breast
  • 400g tin Cannellini beans, drained and rinsed
  • 1 brown onion, chopped
  • 1/2 teaspoon celery salt (optional for over 12 months)
  • 1 teaspoon sweet paprika
  • 1 tablespoon mixed dried herbs
  • 1 - 2 tablespoon(s) melted butter OR 2 eggs (to coat the nuggets)
  • 2 cups salt reduced cornflakes, finely crushed OR multigrain breadcrumbs
  • Note: You can mix and match your egg/butter/crumb if tailoring to any allergies as required. These can also be made without the crumb.


Bring a pot of water to the boil. Add the sweet potato and cannellini beans and cook for around 5 minutes of until tender. Drain and set aside.

In a food processor, process the onion until finely chopped. Add the chicken breast and process until a mince texture forms. Transfer mixture to a large bowl.

Add the sweet potato, beans, spices and herbs to the chicken mixture. Mix until well combined.

Preheat the oven to 180°C and line two baking trays with baking paper. Prepare your dip mixture - one bowl with melted butter OR egg, one bowl with the cornflake crumb OR breadcrumbs.

Take teaspoon amounts of chicken mixture and roll into balls. Dip in the butter/egg and then in the crumbs. Place on the baking tray, flatten to form a nugget, and continue with the remaining mixture.

Lightly brush the nuggets with the remaining butter (optional). Bake for around 20 minutes or until the chicken in cooked through.

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