Chicken and zuc­chini cakes

Australian Women’s Weekly NZ - - CONTENTS -

You need 1 medium ripe banana (200g) to get the amount of mashed banana needed for these muffins. Muffins are best eaten warm; re­heat, one at a time, in a mi­crowave on High for about 20 sec­onds.

Chicken and zuc­chini cakes



13.8G TO­TAL FAT (4.5G SAT­U­RATED FAT); 1093KJ (261 CAL); 15.2G CAR­BO­HY­DRATE (1.7G SUGAR); 18G PRO­TEIN; 1.8G FI­BRE; 276MG SODIUM 7 eggs 1½ cups (225g) self-rais­ing flour 1½ cups (180g) grated ched­dar ⅓ cup (80ml) ex­tra vir­gin 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 (180°C fan-forced). Line two 6-hole (¾-cup/180ml) Texas muf­fin pans with muf­fin wraps or pa­per cases. 2 Whisk the eggs in a large bowl; add sifted flour, cheese, olive oil and herbs, mix well. Add the onion, zuc­chini and chicken; mix well. Sea­son. Spoon ½ cup the 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. Suit­able to freeze. Not suit­able to mi­crowave.

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