Ingredient
Serves 440g (2 tablespoons) Flora pro-activ spread
1 onion, diced
1 clove garlic, crushed
3 zucchini, grated
1 x 400g can chickpeas, drained
2 eggs
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 tablespoons self-raising flour
2 tablespoons grated reduced fat cheese
4 tablespoons low fat natural yoghurt
mixed lettuce leaves, for serving
Method
Preparation Time 15 minutes
Cooking Time 20 minutes
1. Preheat oven to 180°C. Line a 23 x 13cm loaf tin with baking paper. Melt Flora pro-activ spread in frying pan and fry onion 2-3 minutes, until softened. Add the garlic and zucchini and fry for a further 3-5 minutes, or until softened.
2. Place chickpeas, eggs, curry powder, cumin and flour into a food processor and blend until combined. Combine chickpea and zucchini mixture and pour into prepared pan. Sprinkle with cheese.
3. Bake for about 30 minutes or until browned and cooked through. Allow to cool slightly before slicing. Serve with a dollop of yoghurt and a green salad.
Hint: Delicious served warm or cold. Great for picnics and packed lunches.
This recipe is brought to you by Flora. If you are on a calorie or fat controlled diet, please check the nutritional value of each recipe in the recipe PDF.
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