Quick & Easy

Chicken and zucchini cakes

These cheesy zucchini cakes make a lovely light brunch served with a crisp green salad.
chicken and zucchini cakes
12 Item



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.

Keep cooled cakes in airtight containers. Store in the refrigerator for up to 2 days. These cakes are not suitable to freeze.


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