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  • 800gms zucchinis grated

  • 400grms carrots grated

  • 2 med sweet potatoes – 1C grated, remainder thinly sliced

  • 3C cheese grated

  • 3 large salad onions finely diced

  • 3C White Wings organic SR flour sifted

  • 1 tbsp A.Vogel Plantaforce (organic vegetable stock concentrate) mixed with ¼C hot water

  • 1 tbsp Herbalmare (organic herbs and vegetables sea salt)

  • 16 lge eggs lightly beaten

  • 1½ C cold pressed olive oil


  • 1.

    Combine zucchini, carrots, cheese, onion, flour, eggs, vegetable stock, herbalmare, and olive oil.

  • 2.

    Place slices of sweet potato in loaf molds and pie dish to form a base.

  • 3.

    Grated sweet potato is for the base in the mini muffin molds.

  • 4.

    Pour mixture into each mold, and bake in a moderate oven for 40mins or until brown.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 307kj
  • Fat Total 20g
  • Saturated Fat 5g
  • Protein 11g
  • Carbohydrate 20g
  • Sugar 2g
  • Sodium 356mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Add 6 rashers of shortcut bacon diced
1. Replace 1 tbsp A.Vogel Plantaforce with ¼ C Bragg (all purpose seasoning from soy protein)
2. Replace 400grms carrots with 400grms zucchini grated (a total of 1.2kg zucchini)
3. Add 6 rashers of shortcut bacon diced


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