Combine ground chicken, carrot, garlic paste, grated onion, salt, egg, and 4 tbsp bread crumbs. I usually mix it with a spoon before kneading it for a couple of minutes.
Add more bread crumbs if it's still too mushy. The result should be rather firm and pliable.
Put mozzarella inside the nugget, roll, then shape according to your preference. Roll the nuggets on bread crumbs. I shaped them like this. You can fry them right away, but I prefer to store them for at least 30 minutes on the fridge before frying.
I only used about 1/4 cup sunflower oil for frying. Use low heat. Put nuggets in the pan when the oil is hot and flip when the bottom part is golden brown.
