CHICKEN and ZUCCHINI CAKES PREP + COOK TIME 50 MINUTES MAKES 12
7 eggs 1½ cups (225g) self-raising flour 1½ cups (180g) grated cheddar
1∕3 cup (80ml) olive oil ¼ cup finely chopped fresh
flat-leaf parsley ¼ cup finely chopped fresh mint 1 large brown onion (200g),
chopped finely 4 medium zucchini (500g),
grated coarsely 300g skinless barbecued chicken,
chopped finely 12 cherry truss tomatoes (180g)
1 Preheat oven to 200°C/400°F. Line two 6-hole (¾-cup/180ml) Texas muffin pans with muffin wraps or paper cases.
2 Whisk eggs in a large bowl; add sifted flour, cheese, oil and herbs, mix well. Add onion, zucchini and chicken; mix well. Season. Spoon ½ cup of mixture into each muffin wrap; top with a tomato.
3 Bake cakes for 30 minutes or until set. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Cool cakes before packing into airtight containers; cakes will keep, refrigerated, for up to 2 days. Cakes can also be frozen. Pack a frozen cake in the lunchbox in the morning and it will be thawed by lunchtime.