Baked Teriyaki Chicken Fingers
BAKED TERIYAKI CHICKEN FINGERS
2 x cups sweet potato (grated)
500g chicken mince
1/3 cup tahini @mayversfood
1/2 cup spring onion (sliced)
1 tsp salt
1/4 cup teriyaki sauce @niulife
1 cup cabbage (grated)
2 tsps minced garlic
1/2 cup panko breadcrumbs or almond meal ( for the mixture)
1/3 cup sesame seeds
1/2 cup Greek yoghurt
2 tbsp teriyaki sauce
In a pan cook grated sweet potato, garlic, chicken mince, spring onions, salt, teriyaki sauce, cabbage, garlic, breadcrumbs, sesame seeds and tahini.
. Use a tablespoon to portion the mixture. Roll each one in flour then egg and breadcrumbs. Can double crumb for an extra crispy coating.
Spray each finger with olive oil or cooking spray and bake in oven at 180 degrees Celsius for 20-25 minutes.
Mix 1/2 cup Greek yoghurt + 2 tbsp teriyaki sauce.
Serve with roasted veg or your favourite green salad.