Spaghetti Cakes

Allergy friendly spaghetti cakes - free of the top 9.

A fun meal for the little (& not so little) ones and perfect for school lunch boxes too!

Ingredients

1 tbsp chia seeds
3 tbsp water
300g wheat free/gluten free spaghetti (10 oz)
1 tbsp virgin olive oil
1 onion
2 cloves of garlic
500g beef mince (1 lbs)
¼ tsp sea salt
½ tsp dried oregano
1 large carrot
2 celery stalks
1 zucchini
250g mushrooms (0.5 lbs)
400ml passata (14 fl oz)

Method

Preheat oven to 170ºC (340ºF). Line muffin trays with 15 non-stick muffin liners.

Combine chia seeds and water in a bowl and set aside.

Cook spaghetti according to packet directions. While spaghetti is cooking, heat olive oil in frypan over medium heat.

Use food processor to chop onion and garlic, add to pan and sauté for 5 minutes. Add beef, salt and oregano to pan and brown.

Chop carrot and celery in food processor and add to pan. Separately chop zucchini and mushroom in food processor and add to pan.

Stir through passata. Simmer on low heat for 10 minutes.

Combine spaghetti with meat sauce and chia seed mix.

Using tongs, fill each muffin case with mixture. You may need to add more meat sauce to each one and gently mix through with a spoon.

Bake in the oven for 20 minutes. Remove from oven when tops appear crispy.

Allow to set for 10 minutes before removing from cases and serving.