Chicken and Egg Cakes

50 mins    Lunch

These golden baked Chicken and Egg cakes are packed with flavour and protein, perfect for a school lunchbox. Tasty ground meat is cooked with garlic, ginger, and warm spices until rich and fragrant, then brightened with fresh cilantro, spring onion, and a squeeze of lemon before mixing in the eggs and baking into tender, golden squares. Simple to make and easy to pack, they're perfect for breakfast on the run, a filling lunchbox item, or an after-school snack, delicious col or at room temperature. Prep time: 5 minutes

Bake and cook time: 45 minutes

Total time: 50 minutes + cooling time

Serves: 10 squares Contains: Dairy, Meat Free from: Gluten

Taco Inspired Mini Quiche Recipe

Ingredients

• 2 tbsp olive oil

• 1/2 cup chopped onions

• 450g ground chicken

• 1 tbsp garlic, finely grated or crushed

• 1 tsp ginger, finely grated or crushed

• 2 tsp plus 1/2 tsp salt

• 1/2 tsp chilli powder

• 1/8 tsp cracked black pepper

• 1/2 teaspoon turmeric

• 1 tbsp cilantro

• 1 tbsp spring onions, thinly sliced

• 2 tsp lemon juice

• 6 eggs*

Method

1. Heat the olive oil on medium heat in a pan.

2. Add the ground meat, garlic, ginger, 1 tsp salt, chilli powder, turmeric and black pepper. Mix well and cook until all the water evaporates and the mixture is completely dry, around 10-12 minutes.

3. Add the cilantro, spring onion and lemon juice. Mix well and remove into a large bowl to cool.

4. Preheat oven to 350°F (190°C). Line a 8 x 5 inch baking tray or dish with foil or parchment paper.

5. After the mixture has cooled, add the eggs and 1/2 tsp salt. Mix well until combined then pour into the pan and bake for 30 minutes or until the top changes colour and the mixture is set.

6. Cool completely before cutting into squares and store in an airtight container.

   *This recipe was created in collaboration with Egg Farmers of Alberta

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