This is a delicious, economical lunchbox filler or a light dinner, served warm, with a salad! It can be made with a range of veggies or leftovers – add in those remaining ends of a cheese block.
Serves: 4 | Prep: 10 mins | Cooking: 40 mins
- 2 cups cooked or grated veggies – eg cauliflower, carrots, corn, parsnips, spinach, beans, peas…
- 2-3 spring onions, sliced thinly
- Handful of fresh herbs, chopped (try parsley, mint or coriander)
- 1 cup self-raising flour
- 5 eggs, lightly beaten
- 100 g grated or crumbled cheeses + extra for topping
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
- olive oil – for drizzling
Preheat oven to 180 C. Line a standard loaf tin with baking paper.
In a large bowl combine grated veggies, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool.
Slice thickly and top with butter or your fav chutney – serve with a salad for a lovely meal.
