CHICKEN & ZUCCHINI CAKES

PREP + COOK TIME 50 MINUTES SERVES 6 (MAKES 12)

7 eggs

1½ cups (225g) self-raising flour

1½ cups (180g) grated cheddar cheese

1/3 cup (80ml) olive oil

¼ cup finely chopped fresh flat-leaf parsley

¼ cup finely chopped fresh mint leaves

1 large brown onion (200g), chopped finely

4 medium zucchini (500g), grated coarsely

300g cooked chicken, chopped finely

6 baby grape tomatoes (25g), halved

1 Preheat oven to 200°C/180°C fan. Line 2 x 6-hole (¾-cup/180ml) texas muffin pans with muffin wraps or paper cases.

2 Whisk eggs in a large bowl; whisk in sifted flour, cheese, oil and herbs. Add onion, zucchini and chicken; mix well. Season. Spoon ½-cups of mixture into each pan hole; top with tomato.

3 Bake cakes for 30 minutes. Stand in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.