THE DAIRY KITCHEN
Vegetable Slice Fingers with Tomato Salsa Dip
By THE DAIRY KITCHEN
Makes
12
Difficulty
Easy
Preparation
20 MINS
Cooking
45 MINS
Popular with the kids, this slice is easy to make, can be served warm or cold and reheats successfully. If your not up for the cutting, let the food processor do the hard work.
Ingredients
150g grated carrot200g grated zucchini
1/2 cup finely chopped red capsicum
1 cup cooked rice
1 onion, finely chopped
2 short bacon rashers, trimmed and chopped
1 cup grated reduced fat cheddar cheese
3/4 cup wholemeal self-raising flour
2 tablespoons vegetable oil
5 eggs, lightly beaten
freshly ground black pepper, to taste
For Serving
1/2 cup salt reduced tomato salsa
Handy Tips
Wrap individual slices in cling wrap and freeze for up to 1 month.
As part of a healthy lunch serve these fingers with chopped up veggies for kids to crunch on.
Nutrition (per serve)
| Energy (kj) | 1977 |
| Sugars (g) | 6.5 |
| Protein (g) | 24.9 |
| Dietry Fibre (g) | 6.1 |
| Fat Total (g) | 24.6 |
| Sodium (mg) | 700 |
| Saturated (g) | 8 |
| Calcium (mg) | 313 |
| Carbohydrates (g) | 35.1 |
| Iron (mg) | 2.9 |
