Name: Chicken and zucchini cakes
Cook time: 30 min
Total time: 30 min
Ingredients: 7 eggs; 1 1/2 cup (225g) self-raising flour; 1 1/2 cup (180g) grated cheddar; 1/3 cup (80ml) olive oil; 1/4 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped fresh mint leaves; 1 large brown onion (200g), chopped finely; 4 medium zucchini (500g), grated coarsely; 300 gram (9½ ounces) barbecued chicken, chopped finely; 6 baby grape tomatoes (25g), halved

Ingredients

7 eggs

1 1/2 cup (225g) self-raising flour

1 1/2 cup (180g) grated cheddar

1/3 cup (80ml) olive oil

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh mint leaves

1 large brown onion (200g), chopped finely

4 medium zucchini (500g), grated coarsely

300 gram (9½ ounces) barbecued chicken, chopped finely

6 baby grape tomatoes (25g), halved

Method

1.Preheat oven to 200°C/400°F. Line two 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, cheddar, oil and herbs. Add onion, zucchini and chicken; mix well. Season. Spoon ½ cup mixture into each pan hole; top with tomato.

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