Baked mini chicken cakes

Food24
6 servings Prep: 15 mins, Cooking: 25 mins
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Great for lunchboxes!

By Food24 November 11 2015
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Ingredients (8)

4 chicken breast fillets — cubed
2 courgettes — grated
1 onion — finely chopped
2 cloves garlic — cloves, minced
1/2 cup sun-dried tomatoes — finely chopped
1 handful fresh parsley
2 eggs — just the yolks
salt and freshly ground back pepper — to taste
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Method:

Preheat oven to 180º C and grease a muffin tin with cooking spray.

Place all ingredients in a food processor and blitz until you get a blended mince.

Spoon into the muffin in and pat the tops to flatten.

Bake in the oven until cooked through. Remove and allow to cool slightly before turning out.

Serve with salad, vegetables, potatoes or your favourite sauce.

Tip: cover the muffin tin with tinfoil if it looks like the meat cakes might be burning on top.

Recipe by Tessa Purdon.

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