Sufra Dayma:

Vegetable and Chicken Nuggets

By Moushira Abdel-Malek

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Serves 8

Ingredients:

500 gms chicken breast mince

1 onion (finely grated)

2 zucchini (finely grated)

2 carrots (finely grated)

250 gms canned corn kernels (drained, rinsed)

1 egg (lightly beaten) + 1 egg (extra, beaten with a dash of milk)

½ cup dried breadcrumbs

Olive oil (poured into a spraying container)

Salt + pepper + thyme + allspice

Method:

Preheat oven to 200 degrees. Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add mince, carrot, corn, onion and egg. Season and mix well with your hands, until well combined. Add a handful of breadcrumbs and mix again. Shape tablespoonfuls of mixture into nuggets. Coat in extra egg, then into breadcrumbs. Shake off any excess. Place in one layer into a lightly oiled baking tray. Spray nuggets lightly with olive oil. Bake for 20-30 minutes, turning nuggets halfway during cooking, or until golden and cooked through. Serve with potato wedges, or potato mash and a coleslaw salad.