In Ava's (Diane's daughter) school canteen, the chicken nuggets (4 for $2) and a very processed looking chicken and corn roll are popular with the children and always sell out. Here's how you can make your own healthy nuggets, save money and be confident of clean plates. And best of all you know exactly what is in them. If you buy chicken mince on special they will be even cheaper. Freeze uncooked nuggets and cook after thawing in the fridge.

Makes about 30
Prep time: 10 minutes
Cooking time: 10 minutes
Cost: $1.30 for 4 nuggets

500 g (1 lb 2 oz) chicken mince
1 tablespoon soy sauce
2 cloves garlic, crushed
125 g (4 oz) can corn kernels, drained
1 cup fresh breadcrumbs
2 tablespoon chopped chives
½ cup dried breadcrumbs
2-3 tablespoons canola oil
Vegetable sticks (carrot, celery, tiny tomatoes, blanched snow peas)

Mix the chicken mince, soy sauce, garlic, corn kernels, fresh breadcrumbs and chives together. With damp hands, roll 1 tablespoon of the mixture into a ball, then flatten it slightly. Repeat with the rest of the mixture. Roll each nugget in dry breadcrumbs and chill in the fridge for a few minutes, if you have time.

Heat the oil in a large frying pan and cook the nuggets in batches (about 2 minutes each side) until golden brown and cooked through. Place them on a tray lined with paper towels. Repeat with remaining nuggets. Serve with vegetable sticks and tomato sauce.