Sufra Dayma: Vegetable and Chicken Nuggets By Moushira Abdel-Malek Serves 8 Ingredients: 500 gms chicken breast mince 1 onion (finely grated) 2 zucchini (finely grated) 2 carrots (finely grated) 250 gms canned corn kernels (drained, rinsed) 1 egg (lightly beaten) + 1 egg (extra, beaten with a dash of milk) ½ cup dried breadcrumbs Olive oil (poured into a spraying container) Salt + pepper + thyme + allspice Method: Preheat oven to 200 degrees. Using your hands, squeeze grated zucchini to remove excess liquid. Place zucchini in a large bowl. Add mince, carrot, corn, onion and egg. Season and mix well with your hands, until well combined. Add a handful of breadcrumbs and mix again. Shape tablespoonfuls of mixture into nuggets. Coat in extra egg, then into breadcrumbs. Shake off any excess. Place in one layer into a lightly oiled baking tray. Spray nuggets lightly with olive oil. Bake for 20-30 minutes, turning nuggets halfway during cooking, or until golden and cooked through. Serve with potato wedges, or potato mash and a coleslaw salad.