|40 g||sun-dried tomato strips|
|100 g||spinach leaves|
|60 g||olive oil|
|400 g||fish (For e.g., hake)|
|350 g||whole wheat flour|
|2||tsp baking powder|
|Ground pepper to taste|
- Pre-heat the oven at 180°C.
- Set the appliance for 10 seconds on speed 5, and gradually introduce the sun-dried tomato strips, by dropping them into the bowl through the lid opening. Add the onions, spinach leaves, olive oil and fish cut into pieces and pulse on TURBO 3 - 4 times.
- Use the spatula to scrape the sides of the bowl, insert the butterfly and add the eggs, flour and baking powder. Season with salt and pepper and stir 1 ½ minute on speed 2.
- Tip the mixture into disposable baking trays or muffin baking trays well-greased with olive oil and bake for about 20 minutes.