Wednesday, February 13, 2013

MINI CHICKEN CAKES



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 would parsley or basil. The sweet chilli sauce is just an optional sauce, as I found the cakes were flavourful enough on their own. My only regret with this recipe is that I did not use 1kg of mince and make 18 instead of 9.


INGREDIENTS

  • 500g chicken mince (preferably free-range)
  • 1/4 medium red onion, finely chopped
  • 1 cup baby spinach, washed & drained, roughly chopped
  • 1 egg, lightly beaten (preferably free-range)
  • 2 heaped tablespoons fresh chives, finely chopped
  • 1 tablespoon lemon pepper seasoning 
  • a pinch of sea salt & coconut oil for greasing
  • Optional- sweet chilli sauce 

COOKING 

1. Preheat a fan-force oven to 180 degrees celsius. Prepare 9-10 muffin holes (1/2 cup /125ml deep) by lightly greasing with coconut oil. 

2. Pour all ingredients into a food processor (except the sweet chilli sauce) and process for a few seconds until smooth and well combined. Spoon mixture evenly into prepared muffin holes. 

3. Bake for 30-35 minutes or until mini cakes are golden and firm. If using chicken mince that has just been thawed the baking time may slightly increase. Serve on a bed of baby spinach and tomato with sweet chilli sauce on the side, if you desire. 

Serve / 2-3 per person 
Total Preparation time / 15 minutes 
Total Cooking time / 35-40 minutes 

x Emily

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