CHICKEN AND ZUC­CHINI CAKES

Homes+ (Australia) - - EASY FOOD -

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.

30 MINS

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