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