Grain Free Chicken Nuggets & Zucchini Cakes


  • 2 pounds of chicken breast (cut into 1 inch pieces)
  • 1.5 cups tapioca starch (divided, seasoned with a few shakes each of salt, pepper, garlic powder)
  • 4 eggs, beaten (2 for your chicken nuggets and 2 for your zucchini cakes)
  • olive or avocado oil for cooking (1/2 on the bottom of your favorite skillet) 
  • 1-2 medium zucchini, grated.


  1. Heat your oil on medium heat.
  2. Place your grated zucchini into a colander with a teaspoon of salt, leave it to sit for 10 minutes. This will begin removing some water from the zucchini so your cakes will stay together super easily!
  3. Pour out about 1 cup of tapioca starch onto a shallow plate and do the same with two eggs. 
  4. Cover each piece of chicken in tapioca starch, just a light coating will do. Then dip your chicken in the beaten egg.
  5. Cook your chicken in the hot oil (you'll know it's hot enough when it bubbles after a bit of flour is dropped into it) until juices run clear and outside is crispy-about 2.5 minutes per side. Remove onto paper towels to soak up any excess oil. 
  6. While your chicken nuggets cook, put your grated zucchini onto a clean dish towel and wring out as much of the water as you can.
  7. Then put it in a mixing bowl and stir in 2 eggs, a few shakes each of salt, pepper, and garlic powder, and about 1/2 cup of tapioca starch. 
  8. Make the mixture into cakes and cook in your hot oil, about 1 minute per side. Remove onto paper towels to soak up any excess oil. 
  9. Serve and enjoy!

      December 03, 2017 by Kirsty Briscoe
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