Easy to make and great for kids, these can be made for lunchboxes or after-school snacks
Mix it up with what you have on hand, sweet corn is one of my favourites, or try fried chorizo, chopped roasted pepper, cooked bacon, spring onions and different cheeses (go for strongly flavoured ones such as cheddar). You can prepare the mixture the night before you want to use it. Just keep it covered in the fridge.
Ingredients
- 250g orange kumara, peeled and grated (prepared weight)
- ½ tbsp olive oil
- ½ small onion, finely chopped
- 1 small garlic clove, finely chopped
- ¼-½ tsp smoked paprika (optional)
- 3 eggs, lightly beaten
- 125g self-raising flour
- 1½ tbsp cottage cheese
- 60g feta, crumbled
- 10g Parmesan, grated
- pumpkin seeds, and/or other seeds, for the tops
Method
- Heat the oven to 180C/170C fan/gas mark 4.
- Put 250g sweet potato in a bowl. Heat ½ tbsp olive oil in a frying pan and sauté ½ a small onion until soft. Add 1 small finely chopped garlic clove and ¼-½ tsp smoked paprika, if using, and cook for another 3 minutes.
- Add the onion and garlic to the sweet potato, then stir in 3 beaten eggs, 125g self-raising flour, 1½ tbsp cottage cheese, 60g crumbled feta and 10g grated Parmesan and some seasoning.
- Spoon the mixture into 6 paper muffin cases in a muffin tin (they’ll be a nightmare to get out if you don’t use cases).
- Sprinkle some pumpkin seeds on to each muffin, but not too many.
- Bake for 45 minutes. Leave to cool for a bit and eat them while they’re still warm.