Ingredients
For the chicken nuggets:
- 100 g of chicken breast
- Salt
- 1 egg
- 50 g of breadcrumbs
- 1/3 tsp of sweet paprika powder
- Oil for frying
For the potato puffs:
- 150 g of cooked, peeled and mashed potatoes
- 1 egg yolk
- 2 tbsp of grated Parmesan cheese
- 2 tbsp of breadcrumbs
- Salt
- Oil
For the ketchup:
- ½ baked red bell pepper
- 2 sun-dried tomatoes
- Salt
Instructions
For the chicken nuggets:
Preheat the oven to 200 °C and cover a baking sheet with a baking mat.
Cut the chicken breast into bite-sized cubes and season to taste.
In a small bowl, beat the egg using a fork.
In a wide and shallow container, mix the breadcrumbs and paprika powder.
Roll the chicken pieces in the egg, then coat with breadcrumbs before placing them on the baking tray.
Bake for 15 minutes, flipping the chicken nuggets halfway through.
Remove from the oven and place them in the MB Tresor bento box.
For the potato puffs:
Preheat the oven to 180-200°C.
Put the potatoes in a bowl. Add the egg yolk, cheese, breadcrumbs and a few pinches of salt and mix with a spoon. Set aside for 10 minutes.
Using your hands, form small balls with the potato mixture.
Malwina's tip: grease your hands with oil before shaping the potato puffs.
Place the potato puffs on a baking sheet previously covered with a baking mat and bake for 15 minutes. Flip them and bake for 5-10 more minutes or until they have a nice golden and crisp appearance.
Let col and place them in the MB Tresor bento box.
For the ketchup:
Blend all the ingredients until obtaining a smooth consistency.
Pour the ketchup into the MB Temple S sauce container and place it in the MB Tresor bento box.
Serve with vegetable sticks and fresh seasonal fruit.
