Made fresh in the Riverina
Bum Hummers

Chicken Nuggets

Serves 4


500g chicken breast, chopped very finely
1 egg
1Tbsp Spiral Tamari
1Tbsp Japanese mayonnaise
5Tbsp Casalare Not So Plain Flour
½ tsp salt
½ tsp black pepper
1Tbsp Riverina Grove Crushed Garlic
1C Casalare Rice Crumbs
Spiral Organic Sunflower Oil
4-5Tbsp Bum Hummers Goat Chasers
Spiral Organic Turmeric Mustard



  1. Chop the chicken breast very finely then transfer into a mixing bowl. Add in the egg, tamari, mayonnaise, flour, salt and crushed garlic and mix until fully combined.

  2. Spread the rice crumbs on a plate and scoop out a tablespoon of the chicken mixture and mould into a nugget shape, then coat in the rice crumbs.

  3. In a frying pan, add in the sunflower oil (5mm to 1cm depth) and heat. Test the temperature with a splash of water. If the pan sizzles, the oil is ready. Fry the nuggets until golden brown.

  4. Serve with Bum Hummers Goat Chasers Sauce and mustard.

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