Veggie and Egg Cakes

These little veggie and egg bites pack well for lunch. Or they make a pretty appetizer or brunch item. I used choi sum as the green vegetable here. My recipe is adapted from a spinach-based recipe. And I would like to try them with watercress. So use any green, leafy vegetable you have on hand.

Veggie and Egg Cakes
makes 9 small cakes
adapted from Sprigs of Rosemary

300 g choi sum
1/4 c (25 g) grated parmesan cheese
1/2 c (125 ml, 100 g) plain Greek Yogurt
2 eggs
1 clove garlic
1/4 t nutmeg
1/4 t salt
1/4 t pepper
5 grape tomatoes, halved

Preheat the oven to 400 F (205 C).
Chop the choi sum stalks and leaves separately.
Pour 1/4 c (65 ml) water into a large pan and bring to the boil. Add the choi sum stalks and cover. Steam for 3 minutes.
Add the choi sum leaves and stir. Steam for a further 3 minutes.
Drain the choi sum well and puree or finely chop it. Drain again and allow to cool slightly.

Line a muffin tin with papers.
In a bowl, mix the choi sum with all the other ingredients. Spoon the mixture into the muffin papers. Top each with a tomato half.
Bake for 20 minutes.
Cool on a rack and eat warm.

What's in your lunch today?

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