Ingredient
1 tsp olive oil4 spring onions, finely diced
2 cloves garlic, crushed
2 anchovies, finely chopped
1 cup cannelini beans, low sodium and mashed
1 corn cob, kernels removed
1 cup mushrooms, diced
½ head broccoli, chopped finely
180g tuna in spring water, drained
2 organic eggs
1 cup mixed, fresh herbs like basil, parsley and mint
1 tsp cracked pepper
Method
Sauté onions and garlic in the oil. Then add the anchovies and sauté until they dissolve. Next add the corn, mushrooms and broccoli and saute until soft. Now add the rest of the ingredients to the pan and mix together. Spoon the mixture into the small, non-stick muffin cases. Bake for 10 -15 minutes or until golden brown at 180 degrees celsius. Serve with a green salad of baby spinach.
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