Zucchini, Pumpkin, Bacon & Feta Cakes
Posted on 17/11/2011

How many would it make: 9 portion

Ingredients list:

1 teaspoon olive oil (to cook pumpkin)
160 grams butternut pumpkin, peeled & cut into small dices (about 1 and 1/4 cm cubes)
1/2 medium onion (75 grams),finely diced
1 medium-large zucchini (275 grams), grated
50 grams bacon, finely diced
4 -5 slices sun-dried tomatoes in oil, drained (30 grams)
1/2 cup cooked rice
1/3 cup, lightly packed grated tasty cheddar cheese (30 grams)
salt and pepper to taste (used a couple grinds from salt & pepper mill)
1/2 cup Vitarium Self Raising Flour
1 teaspoon xanthan gum
2 large eggs, lightly beaten
1 and 1/2 tablespoons canola oil
80g feta cheese, crumbled or diced (approx 2cm by 2cm cube)
canola oil spray

Method:

1. Heat 1 teaspoon olive oil in a heavy-based fry pan over med-high heat. Add pumpkin and cook, stirring occasionally until the pumpkin has lightly browned (approx 8 -10 minutes)
2. Add the onion & saute until soft and then add the bacon & cook for a few minutes. Remove from pan & set aside to cool
3. Preheat oven to 190 degrees celsius & line 9 holes of a regular muffin tray with muffin papers & spray each paper lightly with canola oil (this will aid in removal later)
4. Grate zucchini & using your hands squeeze over sink to remove excess liquid (this prevents the mixture from being too wet)
5. Drain sun-dried tomatoes on paper towel to remove excess oil and chop finely & place in a large mixing bowl
6. Add zucchini, cooked rice, cheddar cheese, salt and pepper, cooled pumpkin/onion/bacon mixture to the sun-dried tomatoes and with a wooden spoon mix until ingredients are just combined
7. Add SR flour and xanthan gum and stir until just combined
8. In a separate small bowl, lightly whisk eggs and canola oil together to combine and then add this to the other ingredients, stirring until just combined
9. Gently fold through the feta cheese and then spoon the mixture evenly among the 9 prepared muffin holes
10. Place muffin tray in oven & cook for 30 to 35 minutes until they are lightly golden & an inserted skewer is cleanly removed
11. Allow to cool for approx 5 min before gently removing from the muffin papers and serve as they are or with a side salad to accompany


Other tips:

If using a fan-forced oven you may need to adjust/reduce oven temperature