Chicken Nuggets with Homemade Wedges and Coleslaw

Preheat oven to 220C. Cut Dutch cream potatoes into 1cm thick wedges (about 8 per potato). Place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown. Turn wedges halfway through cooking.

Tip! Peel potatoes if preferred.

Grate half the carrot. In a large bowl mix the chicken mince, 1/2 cup of grated carrot, tasty cheese, onion powder, 2 tsp salt and 1 tbsp panko bread crumbs. Mix well to combine. Divide mixture into 10-12 balls. Arrange the remaining panko on a plates. Coat the nuggets in panko, pressing down firmly to flatten the balls and create the nugget shape.

Tip! Any remaining carrot can be cut into batons and roasted with the wedges.

Generously drizzle olive oil into a large frying pan and place over a medium-high heat. Add the nuggets to the hot pan and cook for 3-4 minutes on each side. Turn the heat down if nuggets start to burn. Remove from the pan and place on a paper towel to drain excess oil.

Tip! The nuggets can be baked in the oven for 20-25 minutes if you prefer.

In a bowl combine coleslaw veg and the mayonnaise (to taste) and season with salt and pepper. Divide coleslaw, wedges and nuggets between plates and serve with the sweet and sour sauce or any remaining mayonnaise for dipping.

Preheat oven to 220C. Cut Dutch cream potatoes into 1cm thick wedges (about 8 per potato). Place on a lined baking tray and drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, or until golden brown. Turn wedges halfway through cooking.

Tip! Peel potatoes if preferred.

Grate half the carrot. In a large bowl mix the chicken mince, 1/2 cup of grated carrot, tasty cheese, onion powder, 2 tsp salt and 1 tbsp panko bread crumbs. Mix well to combine. Divide mixture into 10-12 balls. Arrange the remaining panko on a plates. Coat the nuggets in panko, pressing down firmly to flatten the balls and create the nugget shape.

Tip! Any remaining carrot can be cut into batons and roasted with the wedges.

Generously drizzle olive oil into a large frying pan and place over a medium-high heat. Add the nuggets to the hot pan and cook for 3-4 minutes on each side. Turn the heat down if nuggets start to burn. Remove from the pan and place on a paper towel to drain excess oil.

Tip! The nuggets can be baked in the oven for 20-25 minutes if you prefer.

In a bowl combine coleslaw veg and the mayonnaise (to taste) and season with salt and pepper. Divide coleslaw, wedges and nuggets between plates and serve with the sweet and sour sauce or any remaining mayonnaise for dipping.