INGREADIENT

• 1/2 cup couscous
• 1/2 cup sweet potato puree
• 2 tsp olive oil
• 1 brown onion finely chopped small
• 500 g chicken mince
• 1 apple coarsely grated cored cored peeled small
• 1 egg
• 1 tbs parsley chopped
• 1 cup panko breadcrumbs
• 1 splash oil for frying

Direction

1. Place couscous in a heatproof bowl. Cover with ½ cup boiling water. Cover and stand for 5 minutes; separate grains with a fork. Cool.
2. Microwave cubed sweet potato until soft (1-2minutes), then mash with a fork. Uncooked mixture can be frozen. Defrost in the fridge before rolling into nuggets and crumbing.
3. Meanwhile, heat oil in a large frying pan on high. Saute onion for 4-5 minutes until very tender. Transfer to a large bowl. Cool.
4. Add couscous, chicken mince, apple, egg and parsley in a bowl. Season to taste. Roll tablespoons of mixture into balls. Flatten slightly and coat in the panko breadcrumbs.
5. Heat oil in same pan, cook nuggets for 2 - 3 minutes, each side until golden and cooked through. Drain on a paper towel.