Parmesan silverbeet cakes
Make double today and use some in the lunch box tomorrow.
1 large bunch silverbeet, stalks removed
1 cup cottage cheese
½ cup grated Parmesan cheese
1 clove garlic, peeled and chopped
¼ tsp freshly ground black pepper
tomato slices for garnish
Fennel and mesclun salad:
1 cup finely sliced fennel
1 cup mesclun leaves
2 Tbsp lite vinaigrette
Preheat oven to 200°C.
Spray 8-12 muffin pans with canola oil.
In three batches, pulse silverbeet leaves in a food processor until finely chopped. Add a little water if required.
Beat the eggs in a bowl. Add silverbeet, cottage cheese, Parmesan cheese, garlic, pepper and mix.
Divide the silverbeet mixture among the muffin pans. Bake in preheated oven for about 20 minutes or until set. Leave for 5 minutes, then loosen the edges with a knife and then turn out.
Mix fennel and mesclun together, place on serving plate, and drizzle with dressing.
Serve Parmesan silverbeet cakes warm with the salad.
Note: Use the silverbeet stalks in soups and stocks.
Nutrition Information Panel
|Per Serving [12 Serves]|
|- saturated fat||3.4g|