Veggie mini-cakes

Food and nutrition


Portions:4

Preparation:40 minutes

Cooking:30 minutes
Published on 30 December 2014

Ingredients

  • 1/3 cup pearl barley
  • 2 tsp. vegetable oil
  • 1 1/2 cups lentils, rinced and drained
  • 2 eggs
  • 2 tbsp. flax seeds, milled or crushed
  • 1 tsp. soy sauce
  • 1/2 tsp. Provence herbs
  • 1 carrot, grated
  • 1/2 red pepper, chopped
  • 1 garlic clove, finely chopped
  • 3 oz light mozzarella cheese, grated

Nutritional Values

Calories:280 kcal
Total lipids:8 gr
Total carbohydrates:34 gr
Proteins:19 gr

Directions

  1. Pre-heat the oven to 180 °C (350 °F).
  2. Cook the barley in a saucepan filled with boiling water for about 25 minutes or until it is tender.  Let cool down.
  3. Apply a fine coat of oil onto eight cups in a muffin pan.
  4. In a bowl, mix all ingredients (but only half the cheese).
  5. Distribute this mixture among the muffin cups, then also distribute the remaining cheese on top of each mixture-filled cup.  Bake in the oven 25 to 30 minutes or until the mini-cakes are cooked and gratinated.
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