Chickpea nuggets
- Age: 18–24 months (Toddler meals)
- Texture: Finger food
- Prep: 10 min
- Cook: 18 min
- Makes: 14 nuggets
Ingredients
- 400 g tinned chickpeas, rinsed
- 4 tbsp breadcrumbs
- 1 egg
- 1 tsp mild paprika
- 2 tbsp grated cheese
- 1 tbsp olive oil
Contains: Wheat, Egg, Milk
Method
- Blend the chickpeas to a rough paste; mix with the breadcrumbs, egg, paprika and cheese.
- Shape into small nuggets, brush with oil, and bake at 200 °C for 18 minutes, turning once.
- Cool.
Safety: Cool before serving — the inside stays hot much longer than the outside.
Storage: Fridge 2 days, freezer 1 month.
Tip: Nuggets with no chicken and a lot of protein. Serve with a tomato dip.
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