- Serves: 40
- Preparation: 1 hour 30 minutes
- Cooks In: 15 minutes
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Ingredients
Method
Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.
Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.
Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.
Ingredients
Directions
Combine the mushroom, chicken, egg and salt in a food processor and process to a paste. Roll about a tablespoon of the mixture into a small ball and then press down to flatten into a nugget shape on a tray lined with baking paper. Repeat for the remaining mixture. Dust with cornflour and freeze for 30 minutes.
Combine all the ingredients for the nugget batter and whisk to a smooth batter. Dip the nuggets into the batter and return to the tray and freeze for a further 1 hour. For the nugget sauce, mix the ingredients all together.
Heat the oil to 150C and fry the nuggets for about 10 minutes. Set aside and allow to cool completely. Return the oil to 180C and fry for a further 2-3 minutes until golden brown and crisp. Serve with the nugget sauce.
