Sweet potato, chicken and bulgur wheat nuggets

Sweet potato, chicken and bulgur wheat nuggets

15 mins Prep · 30 mins Cook

Swapping out half the meat with plant-based ingredients in a dish is a great way to consume more veggies while not completely giving up on animal protein. These nuggets can be made well in advance, frozen and then fried when needed

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 6
Cuisine Mediterranean
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 325
Fat 13g
Saturates 2g
Protein 18g
Carbs 28g
Sugars 2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Grate the sweet potatoes and garlic.


Cook the bulgur wheat by placing it in a saucepan with the water. Bring to a simmer, then cover and cook over a low heat until tender – approx. 5 minutes.


Remove from the heat and allow to stand, covered, for 10 minutes. Fluff with a fork.


Place the grated sweet potato, bulgur, chicken mince, chilli flakes, onion powder, paprika, salt and whisked egg together in a large bowl and mix well.


Take tablespoonfuls of mixture and using your hands, form the nuggets into 2½cm-thick oval shapes.


Heat a large pot of vegetable oil to 180°C.


Place the cake flour in a large bowl, for coating.


Dip the nuggets in the flour and immediately drop them in the hot oil and fry in batches until golden and crisp – approx. 5 minutes. Repeat with the remaining nuggets.


Serve hot with any dipping sauce.