Coconut chicken nugget sandwich

By Drum Digital
12 January 2015

This recipe makes nine chicken nuggets. Place paper between the nuggets, wrap in foil and freeze for up to two weeks.

Serves 2

Preparation time: 15 min

Cooking time: 15 min

Chicken nuggets

500 g chicken, minced

1 egg

2,5 ml (½ t) garlic powder

2,5 ml (½ t) salt

60 ml (¼ c) desiccated coconut

olive oil to drizzle

To assemble

2 slices brown bread, toasted

1 avocado, sliced

1 tomato, sliced

4 cucumber slices

lettuce leaves

45 ml (3 T) mayonnaise

2,5 ml (½ t) mustard powder

Preheat the oven to 200°C and grease a baking sheet.

  1. Chicken nuggets: Mix together the chicken mince, egg, garlic powder and salt in a large bowl with wet hands. Scatter the coconut onto a separate plate.
  2. Shape the mince mixture into nuggets and flatten slightly with the palm of your hand. Roll the nuggets in the coconut until well coated and place on the prepared baking sheet. Drizzle with olive oil and cook in the oven for 15 minutes or until done.
  3. To assemble: Place the toasted bread on a clean cutting board and cut each slice into a triangle. Layer the two halves with a chicken nugget, avocado, tomato, cucumber and lettuce.
  4. Mix together the mayonnaise and mustard, and spoon the mixture over the toppings. Close the sandwich with the remaining slices of bread.

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