There are plenty of homemade nugget recipes on the web and these are just my take on them. I wanted to achieve two things, keep the sodium down and make them soft and easy to chew once cooked.
Nuggets or meat/veggie patties are a great finger food for little ones. I just find a lot of them end up too hard to chew for my little 1 year old. She only has two teeth so can't chew through much and while she'll try meat, she finds it too dry and it all comes out as a big pile of mush. And like 40% of other parents, I describe my little one as fussy. So finding a food combo she'll eat is challenging.
As it turns out, she loves pumpkin (big win for Mum) and I happened to be gifted a giant home grown pumpkin so I turned some of it into these nuggets. They are quite tasty and even the big adult kid ate them! If you wanted these as a family meal then I think they'll go well on a burger, or could even be eaten as a patty with a side of salad or other veggies.
They also freeze really well and I'd expect to last well for at least a month. The other great advantage is they are fairly mess free eating (huge bonus if taking these for a picnic lunch).
NOTE 1: To make the wholemeal bread crumbs, I used two slices of wholemeal bread. Any bread will work and it's a great way to use up older bread before it goes mouldy as it doesn't need to be fresh. The key is to make the sure the bread has completely dried out. To do this you will want to toast the bread slowly and let it cool. Start by putting the bread in the toaster at it's lowest toast setting, cool and toast again until no soft bits remain. Then cool again and crush with your fingers.
NOTE 2: I made medium sized patties and cut into fingers. You could easily make them bigger or smaller depending on your needs. For example make them bigger as a burger patty or smaller for try nugget shape.
Chicken and Pumpkin Nuggets
Makes 9 medium patties
250g chicken mince
250g pumpkin peeled and diced into 2cm cubes
1 tablespoon extra virgin olive oil
2 slices thick cut wholemeal bread, turned into breadcrumbs - see note 1 above.
1 egg, lightly beaten
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Preheat oven to 200oC. Add 1/2 tablespoon of extra virgin oil and pumpkin to a bowl and mix to coat the pumpkin.
Cook pumpkin until soft, roughly 20mins. Let cool and mash with a potato masher.
Add all ingredients, extra virgin olive oil, together in a bowl and mix well to combine.
Heat remaining extra virgin olive oil in a small frypan over medium heat.
Using an ice cream scoop, scoop out chicken nugget mixture and add to the pan. Flatten slightly with a spatula. Cook for roughly 1.5minutes each side until cooked through.