Chicken And Zucchini Cakes

• 7 None large eggs
• 1 2/3 cups self-rising flour, sifted
• 6 oz grated Cheddar cheese
• 1/3 cup olive oil
• 3 tbsp finely chopped fresh flat-leaf parsley leaves
• 3 tbsp finely chopped fresh mint leaves
• 1 None large Spanish onion, finely chopped
• 4 None medium zucchini, coarsely grated
• 10.5 oz rotisserie chicken, finely chopped
• 6 None baby grape tomatoes, halved

1. Preheat oven to 400u0b0F. Line 2 (6-cup) deep muffin pans with paper liners.
2. Whisk eggs in a large bowl. Whisk in flour, cheese, oil and herbs. Add onion, zucchini and chicken. Season. Spoon 1/2 cup mixture into each muffin recess and top with tomatoes. Bake for 30 mins. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.

eggs, flour, cheddar cheese, olive oil, parsley, mint leaves, spanish onion, zucchini, rotisserie chicken, baby grape tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/34799 (may not work)