Haloumi stuffed coconut chicken nuggets
Prep time
Cook time
Total time
Serves: 10 nuggets
  • 300g free-range chicken mince
  • 4 tbsp bread crumbs
  • 1 tbsp chopped flat-leaf parsley
  • 1 tbsp lemon zest (about 1 lemon)
  • 100g haloumi cut into 10 small chunks
  • 1 egg, lightly beaten
  • 1 cup shredded coconut
  • Olive oil for the frying pan
  1. Lightly beat the egg and place it in a bowl.
  2. Pour the coconut into a shallow bowl.
  3. Place the chicken, bread crumbs, parsley and lemon zest in a bowl and squish it all together.
  4. Using 1 tablespoon of mixture, shape it into a ball and press a piece of haloumi in the middle then squish the chicken mixture around it to enclose it.
  5. Pat it between your hands to flatten it slightly.
  6. Dip the pattie in the egg and then press it into the coconut and turn to coat then remove to a plate.
  7. Repeat with the rest of the patties and then cover them up and put them in the fridge for 20 minutes.
  8. Pre-heat the oven to 180C fan-forced and line a baking tray with paper.
  9. Heat a little olive oil in a large non-stick pan and cook the nuggets on either side just until they brown a little then transfer them to the baking tray.
  10. Bake for 15 minutes or until cooked through.
  11. Serve fresh from the oven.
Recipe by Claire K Creations at https://www.clairekcreations.com/haloumi-stuffed-coconut-chicken-nuggets/