Fee's World

I got leftover chicken, a courgette and a tomato out for lunch, then Chops declared he wanted cake for lunch! Ok, son, cake it is.

Here’s my chicken, courgette and lentil cake!

Ingredients:

200g butter
100g Puy lentils, cooked
Leftover cooked chicken (probably about a fillet’s worth)
1 courgette
200g self-raising flour
50g brown sugar (will replace with rapadura when it arrives)
2 eggs

Method

1. Blitz chicken, courgette and egg in blender to a paste
2. Cook lentils in water, drain, then add butter and sugar, let it melt into the lentils a bit then whizz with a hand blender
3. Mix the flour and chicken paste, then add to the lentil mix.
4. Spoon into a 1lb loaf tin
5. Cook in preheated oven (180c) for about 20 minutes.

This was devoured! Would be nice with more spices added too, or perhaps a banana in place of one of the eggs.