Such an easy recipe that is tasty hot or cold. Just be careful as these cakes are very moreish and you will end up eating 4-5 per person. Great for a snack at work or for kids for school lunches. Make sure you buy a nice chicken mince and feel free to add whatever herbs you like; chives work nicely as does parsley or basil.
INGREDIENTS
- 500g chicken mince (preferably free-range)
- 1 large garlic clove or 1 spring onion, finely chopped
- 1 medium carrot, grated
- 1 medium zucchini, grated
- 1 cup baby spinach, washed & drained, roughly chopped
- 1 egg, lightly beaten (preferably free-range)
- 2 heaped tablespoons fresh chives, finely chopped
- 2 heaped tablespoons fresh basil, finely chopped
- a pinch of ground black pepper
- rice bran oil for greasing
COOKING
1. Preheat a fan-force oven to 180 degrees celsius. Prepare 10 muffin holes (1/2 cup /125ml deep) by lightly greasing with rice bran oil.
2. Stir all ingredients until well combined. You can even use your hands to really mix the ingredients, just make sure that they are clean! Spoon mixture evenly into prepared muffin holes.
3. Bake for 25 minutes or until mini cakes are golden and firm. Serve alongside a side salad.
Makes / 10 / around 2 1/2 per person
Total Preparation time / 15 minutes
Total Cooking time / 25 minutes
x Emily
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