If you’ve hit mid-year and find yourself all adrift and out of sandwich ideas then this healthy recipe is the rope thrown to you by the lunchbox coast-rescue-guard-lifesavery-people.
A batch of these will brighten up the drabbest lunch bag and keep the kids vaguely inspired for the rest of Term 2. A double batch will do lunch boxes and then can be reheated and served with a soup…. (keep watching listeners, there’s an insanely good recipe for that coming next week).
Can you tell I’ve settled back into the land of the cooking? I have. And quite cheerily, too. There may have even been a bit of humming going on whilst I whipped these up.
And before you say, “AS IF I’m going to BAKE for their lunches”, I’ll just remind you that this recipe is prepared in about 10 minutes, especially if you get a gadget on your side. And the kid’s containers will come home empty, SANS crusts, half eaten bits or slobbery seconds. So, worth the effort, I say.
Cheese & kumura rock cakes
75g butter, cubed, left to soften
3/4 cup self-raising flour
60g grated cheese (about 3/4 cup)
1/2 cup grated zucchini
1/2 cup grated sweet potato (kumura)
1/2 tsp Dijon mustard
Preheat the oven to 190C. Line a baking tray with baking paper.
Let the butter soften in a large mixing bowl. Sprinkle over the flour and use your fingertips to rub it together (usually takes a couple of minutes – you could do this in a food processor if you prefer).
Tip in the cheese and veggies. Mix well.
In a small bowl whisk together the egg and mustard. Tip this into the flour mix and combine. The mix should now be ‘dough’ like and should hold together well.
Use your hands to press the mixture into 8 even-sized patties. Place on the tray and bake for 15-20 minutes until golden and cooked through