TIP: Meatballs can be made up to two days ahead. Keep covered, in the fridge. You can replace with Italian sausage meat squeezed from their casings. Fry meat until browned. Individual bases are available from the fridge section of major supermarkets.
Serves: 4-6
Prep & Cook: 45 mins
Ingredients
- 1 onion, chopped
- 4 bacon rashers, chopped
- 2 large zucchini (400g), trimmed, grated
- 1 medium carrot, peeled, thinly sliced
- 300g corn kernels, drained
- 1 cup self-raising flour
- 1 tblsp mild curry powder
- 1 cup grated Tasty cheese
- 4 eggs, lightly beaten
- ½ cup milk
- Salad leaves, to serve
Method
1. Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above the edges.
2. Heat an oiled, medium frying pan over a medium
to high heat. Add onion and bacon. Cook, stirring
for about 8 minutes, or until bacon is lightly browned. Transfer to a large bowl.
3. Add zucchini, carrot, corn, flour, curry powder, cheese, eggs and milk. Season with salt and pepper. Mix well. Spoon into prepared pan.
4. Cook in a moderately hot oven (190C) for about 30 to
35 minutes, or until set and lightly browned. Remove. Stand in pan for 10 minutes.
5. Lift slice from pan. Cut into squares, then halve diagonally to form triangles.
6. Serve with salad leaves.
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