Zucchini Halloumi Cakes
For a savoury breakfast that's healthier than bacon and eggs, try making these little fellows. Serve with some roasted cherry tomatoes and a piece of wholemeal toast.
2 Shallots (Spring onions)
120g Halloumi Cheese
1/3 Cup Self-raising Flour
1/4 Cup Extra Virgin Olive Oil
Ground Black Pepper
Preheat the oven to 180 C.
Oil the holes of a 12 hole muffin tin and place small circles of baking paper in the base of each.
Grate the zucchini and the halloumi.
Chop the shallots.
Place in a bowl. Add the flour, remaining oil, pepper and shallots.
Beat the eggs lightly.
Mix through the zucchini mixture.
Spoon into the muffin tin.
Bake for 25-30 minutes until golden and puffy.
Leave to cool in the tin for 10 minutes before turning out.