2/3 portions Warning: Hot oil



  • 500 g grounded chicken (or finely diced)
  • 4 slices of toast bread / 2 slices of normal bread
  • 3 eggs
  • panko


  • salt
  • pepper
  • oil
  • 1 tbsp ground garlic
  • 1 tbsp cumin
  • 1 tbsp mustard powder



  • deskin and blend bread


  1. Mix the meat, garlic, cumin, mustard and a tbsp of salt and pepper

  2. Combine the meat mixture and bread, then mix. You can add a touch of oil to help with mixing.

  3. Put the mixture on a slightly oiled board, add a little bit the mixture and massage the meat to a layer of preferred thickness.

  4. Cut out pieces a little bit smaller than your preferred nugget size. Oil both of your hands and shape the pieces of meat into nuggets.

  5. Mix eggs in one bowl, and put panko in another. Bathe your nuggets in eggs and then cover in panko.

  6. Add a considerate amount of oil to a pan, and heat to medium/medium+. To heated up oil lower your nuggets with something that allows you not to have your fingers near the oil. When they color flip them. (If you can control the temperature of the nuggets, keep them at about 80ºC)

  7. Place them on paper towels / a grille to drain the excess oil.


Server quickly after draining