Welcome to Friday! I’m making the most of today, the last week day with my boy before he goes back to school on Monday. I do love having him with me, but I also know he needs to get back to school now, 7 weeks is a long break!! So we’ve had a nice time together today, lots of Mum and Ben time 🙂 And now it’s Fiesta Friday time, hosted this week by the fab team of Effie and Steffi – pop over and join us for some fab food and fun.
During the week I had bits and pieces to use up in the fridge which lead to the creation of these mini muffins; they were inspired by various mixed vegetable fritters recipes that I found online, but I wanted to oven bake them, hence, with the eggs in the mix, they became more like muffins than crunchy fritters. In fact, I think they could therefore be baked in a mini muffin tin if you wanted to, probably easier than handling the mixture like I did, it’s very sloppy.
This made about 18 (very) mini muffins.
2 cups cooked wild rice (it can be any rice, this is just what I had)
1 medium carrot peeled and grated
1 medium courgette grated
1 cup frozen peas, washed through with boiling water to take the frost off
1 spring onion finely chopped
200g strong cheddar chopped into little cubes
2 tbsp plain flour
Salt to taste
Turkish chilli flakes optional
Preheat the oven to 200C (180C fan).
Mix all of the ingredients together well in a large bowl.
Line two trays with foil & spray with olive oil, or use a muffin tin and put a little spray into each dip.
Take small handfuls of the mixture and loosely form them into little mounds and place on the foil or spoon a heaped tablespoonful of the mixture into each dip of the muffin tin.
Bake them for 20 minutes, carefully turning them over halfway through to create a nice edge.
Tasty hot or cold – good for lunch boxes, or before or after exercise, or as part of a meal.
I ate some with my pea dip, a more defined version of the one I made last week.
1 cup frozen peas, cooked and cooled
1 small bunch coriander, chopped
1 small bunch flat leaf parsley, chopped
2 small cloves garlic
2 tsp roasted ground cumin
2 tbsp olive oil
2 tbsp apple cider vinegar
Salt to taste
In a food blender, chop the coriander and parsley with the garlic and and cumin.
Add the olive oil and the vinegar and salt to taste.
Add the peas and quark and blend briefly to keep some texture in the mix.
Have a great weekend xx