Fish cake and Habanero sauce muffins

Makes 6 big muffins

 

1 cup self raising flour (I used brain self raising flour)

1 cup vegetable salad (cabbage, corn, peas, baked beans)

1/2 cup milk

1/4 cup oil

1 tablespoon Habanero sauce

2 cooked fish cakes

Grated cheese for topping

 

Preheat oven to 200 oC. Prepare 6 muffin pan.  Mix together the salad, milk, oil, Habanero sauce.  Add the flour.  Break the 2 fishcakes into 6 pieces … place a piece into each muffin hole.  Top with the muffin mixture, sprinkle cheese on top.  Bake for 20 minutes.  Let rest in pan for 5 minutes.

Recipe and photo:  Alma Pretorius