How to Prepare Super Quick Homemade Chicken Nuggets with Carrot and Mozzarella

Charles Gonzalez   28/09/2020 06:54

Chicken Nuggets with Carrot and Mozzarella
Chicken Nuggets with Carrot and Mozzarella

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chicken nuggets with carrot and mozzarella. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Nuggets with Carrot and Mozzarella is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken Nuggets with Carrot and Mozzarella is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken nuggets with carrot and mozzarella using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Nuggets with Carrot and Mozzarella:
  1. Prepare 250 gram ground chicken
  2. Take 1 carrot, peeled and grated
  3. Take 1 tbsp garlic paste
  4. Take 1/2 onion, grated
  5. Make ready 1/2 tsp salt
  6. Make ready 1 egg
  7. Get 1/2 tsp salt
  8. Get Mozzarella, cut into cubes (for filling, so you can adjust the size to your preference)
  9. Prepare 4 tbsp bread crumbs + more for coating
  10. Make ready Oil for frying
Steps to make Chicken Nuggets with Carrot and Mozzarella:
  1. Combine ground chicken, carrot, garlic paste, grated onion, salt, egg, and 4 tbsp bread crumbs. I usually mix it with a spoon before kneading it for a couple of minutes.
  2. Add more bread crumbs if it's still too mushy. The result should be rather firm and pliable.
  3. Put mozzarella inside the nugget, roll, then shape according to your preference. Roll the nuggets on bread crumbs. I shaped them like this. You can fry them right away, but I prefer to store them for at least 30 minutes on the fridge before frying.
  4. I only used about 1/4 cup sunflower oil for frying. Use low heat. Put nuggets in the pan when the oil is hot and flip when the bottom part is golden brown.

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