Chicken nuggets

Preheat the oven to 180°C.

Grease a baking sheet with nonstick spray.

1 NUGGETS Put the sweet potato and brinjals on the
prepared baking sheet, season with salt and pepper and drizzle olive oil over.

Roast for 30-35 minutes until the veggies
are soft.

Remove from the oven and leave to cool
completely.

Once cooled, mash until smooth.

2 Put the chicken breast fillets in a food
processor and blitz until smooth.

Transfer to a large mixing bowl, add the
mashed veg, breadcrumbs, paprika, garlic powder, cinnamon and parsley, and
season with salt and pepper.

Mix well.

3 Make 20-24 balls from the mixture.

Flatten them a bit and put on a tray.

Put the tray in the freezer for 30 minutes.

4 CRUMB Remove the nuggets from the freezer, dust
with the cornflour and set aside.

5 Heat the oil in a nonstick pan on medium
heat.

Put the whisked eggs in a deep bowl and
the cornflakes in another.

Dip the nuggets in the egg then into the
cornflakes and fry in batches, 1 minute a side.

6 Transfer to the same baking sheet used for
the veg and bake in the oven for 10 minutes.

Serve with a dipping sauce of your choice.