• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 200g boneless fish fillet
  • 100g chicken breast, skinned with fat removed
  • 125g potato, parboiled, skinned and cut into quarters
  • Seasoning:
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • 1 piece day-old bread
  • 1 tbsp chopped parsley
  • 1 tbsp finely chopped carrots
  • Combine:
  • 4 pieces cream cracker biscuits, finely crushed
  • 4 tbsp oats
  • 1 egg white
  • enough oil for deep-frying


  1. Put chicken, fish, potatoes and bread in a liquidiser. Add in seasoning and blend.
  2. Remove blended mixture into a mixing bowl. Add all the chopped ingredients. Stir well to mix.
  3. Shape into crescent pieces and refrigerate for 30 minutes. Place nuggets on a lightly oiled tray. Steam for 10 minutes. Dip into egg white then toss in combined mixture and deep-fry in heated oil until golden. Drain on absorbent kitchen paper towels and serve with dipping sauce.
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