This is a great vegetarian menu which is also once again a meal that is ideal for children who do not like vegetables.  It is also a great snack for the whole family.

I am not that keen on the taste of parsnip on it's own however this is a very good way to eat parsnips, as the distinct, strong flavour seems to disappear in this recipe.

I served it with my peanut noodles and celery slices

It is a quick, easy meal to make, and would also be a tasty addition to a buffet  dinner, as it can be served either hot or at room temperature.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 12 fingers

2 tsp olive oil
½ cup firmly packed, grated zucchini
½cup firmly packed, grated carrot
½ cup firmly packed, grated parsnip
2 spring onions, finely chopped
3 eggs, lightly whisked
60g grated cheese (I used Jarlsberg, but any tasty cheese will do)
3 tbsp finely chopped parsley
1 tbsp plain flour

Preheat the oven to 180°C or slightly less for fan forced.  Line a square 17 cm cake pan with baking paper or spray if you prefer.

Grate all the vegetables.

Heat the oil in a medium saucepan over medium heat.  Add the zucchini, carrot, parsnip, and spring onions, and cook stirring for 4-5 minutes, or until vegetables begin to soften.

Remove from the heat and  stand for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a bowl and stir until well combined.

Spoon the mixture into the prepared pan and lightly smooth the surface.

Bake in the oven for 12 minutes or until it is set.  Remove from the oven and set aside for about 10 minutes to cool.

Lift out of pan and cut into fingers to serve.


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