Barley and Chicken Nuggets

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Ingredients list for Barley and Chicken Nuggets

• 1/2 cup Barley soaked overnight & drained
• 1 cup Chicken mince
• 2 medium Onions
• 12 Garlic cloves
• 1/2 cup Fresh coriander leaves roughly chopped
• to taste Salt
• to taste Black pepper powder
• 3 tablespoons Refined flour (maida)
• 1 Egg
• 1/2 cup Cornflakes
• 1 cup Bread crumbs dry
• for shallow frying Oil

Method

1. Roughly chop the onion and put into a mixer jar. Add the garlic, coriander leaves, chicken mince, pearl barley, salt and pepper powder and grind till well blended. Add the refined flour and egg. Mix well.
2. Transfer into a bowl, cover with clingfilm and keep in the freezer for fifteen to twenty minutes.
3. Crush the cornflakes and mix with the breadcrumbs in a plate.
4. Take the chicken mince out of the freezer, shape into sixteen small nuggets, roll in cornflakes-breadcrumb mixture and press lightly. Refrigerate for ten minutes.
5. Heat sufficient oil in a non-stick pan.
6. Place a few nuggets at a time and cook till the underside is golden brown. Turn over and cook till the other side is equally golden brown.
7. Serve hot with chilli sauce or tomato ketchup.

Nutrition Info