CHICKEN AND ZUCCHINI CAKES
MAKES 12 PREP 20 MINS COOK 30 MINS
✚ 7 eggs
✚ 1½ cups self-raising flour
✚ 11/2 cups grated cheddar cheese
✚ 1/3 cup olive oil
✚ ¼ cup finely chopped fresh flat-leaf parsley leaves ✚ ¼ cup finely chopped fresh mint leaves ✚ 1 large brown onion, finely chopped ✚ 4 medium zucchini, coarsely grated ✚ 300g barbequed chicken, finely chopped ✚ 6 baby grape tomatoes, halved
1 Preheat oven to 200°C/180°C fan. Line two 6-hole (3/4-cup/180ml) texas muffin pans with muffin wraps or paper cases. 2 Whisk the eggs in a large jug. Add the sifted flour, cheese, oil, parsley and mint and mix well. Add onion, zucchini and
chicken and mix well. Season. Spoon
1/2 cup mixture into muffin wraps. Top with the tomato.
3 Bake for about 30 mins. Stand in pan for 5 mins, before turning, top-side up, onto a wire rack to cool.