CHICKEN & ZUC­CHINI CAKES

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

The Australian Women’s Weekly Food Magazine - - Snuggle Up Menu -

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.

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