Vegetable cakes
Tags:
alcohol-free
vegetarian
Description
Muffins are usually sweet, fruity or chocolatey. Have you ever tried a savoury version? No? Then you should get to know our spicy little cakes! The minis with cheese, spinach, courgettes and beans taste wonderfully aromatic and are quick to make.
Ideal for your party buffet, picnic, finger food and a tasty snack between meals.
Zutaten für
For the vegetable cakes
125
g
green beans, blanched
4
courgettes, medium size
150
g
spinach, fresh or frozen
0.5
Bunch(es)
dill
0.5
Bunch(es)
mint
0.5
Bunch(es)
parsley
3
Slice(s)
white bread
125
g
feta cheese
125
g
gruyere
6
eggs
1
Tablespoon(s)
olive oil
1
Tablespoon(s)
sesame seeds
salt, pepper to taste
Preparation
Prepare the vegetable cakes
1
Wash the courgettes and finely dice with the beans. Finely chop the herbs. Mix together with the spinach in a bowl and season to taste. Preheat the oven to 170°C convection oven.
2
Lightly toast the bread, cut into cubes and place in a second bowl. Crumble the feta cheese and add to the bread with the grated Gruyere. Add the eggs, salt and pepper and whisk well. Then pour the mixture over the vegetables, mix with the olives and season to taste if necessary.
3
Divide the entire mixture between the 12 muffin tins, smooth it out a little if necessary and sprinkle with sesame seeds. Bake the muffins for 20 minutes.
4
Tip:
The vegetable cakes can be eaten both hot and cold for on the go.
Zutaten für
For the vegetable cakes
125
g
green beans, blanched
4
courgettes, medium size
150
g
spinach, fresh or frozen
0.5
Bunch(es)
dill
0.5
Bunch(es)
mint
0.5
Bunch(es)
parsley
3
Slice(s)
white bread
125
g
feta cheese
125
g
gruyere
6
eggs
1
Tablespoon(s)
olive oil
1
Tablespoon(s)
sesame seeds
salt, pepper to taste
