Cupcakes For Dinner: Learn How To Make It Work!

Cupcakes for dinner, now that’s something we’d all hop on board for! Butwait, these are not your usual sugar loaded cupcakes, for that matter, they aren’t the sweet kind at all! Here are savoury cupcakes – made from rice and vegetables – that you can cook up for dinner! Sounds fancy, we think so! 

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Rice and Veggie Cupcakes

A delicious dinner option, that tastes as goos as it looks!

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Prep Time

45 minutes

Cook Time

30 minutes

Servings

MetricUS Imperial

Ingredients

• 150 g Rice
• 140 g grated zucchini
• 20 g butter
• 90 g finely chopped onion
• 1 small red chilli seeds removed and finely chopped
• 4 cloves mediumgarlic peeled and crushed
• 90 g grated carrot
• 40 g finely chopped baby spinach leaves
• 1 tablespoon finely chopped parsley
• salt and pepper
• 2 Large Eggs
• 44 g grated Parmesan cheese
• 36 g tasty cheddar cheese cut into six equal pieces
• 3 slices cherry tomatoes halved (or 6 smallof tomato)
• sweet chilli sauce to serve

Prep Time 45 minutes Cook Time 30 minutes Servings MetricUS Imperial Ingredients 150 g Rice 140 g grated zucchini 20 g butter 90 g finely chopped onion 1 small red chilli seeds removed and finely chopped 4 cloves mediumgarlic peeled and crushed 90 g grated carrot 40 g finely chopped baby spinach leaves 1 tablespoon finely chopped parsley salt and pepper 2 Large Eggs 44 g grated Parmesan cheese 36 g tasty cheddar cheese cut into six equal pieces 3 slices cherry tomatoes halved (or 6 smallof tomato) sweet chilli sauce to serve

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Instructions

1. Preheat oven to 200 degrees Celsius.
2. Grease 6 holes in a muffin pan. Line the base of each hole with a circle of baking paper.
3. Boil rice according to directions on packet. Drain cooked rice and set aside.
4. Squeeze excess moisture from grated zucchini.
5. Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.
6. Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.
7. Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.
8. Top each vegie cake with a piece of cheese and a piece of tomato.
9. Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce

Recipe Notes

You can add some minced meat (in step 5) for a non-veg option too!
Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out.