Sticky Tomato Mango Bites

Created for Little Forest Folk Life by Two Teaspoons

Makes approximately 60 bites

·       Extra virgin olive oil - enough to cover the base of the pan

·       1 onion, finely chopped

·       2 cloves garlic - finely chopped or crushed

·       2 teaspoons mixed dried herbs

·       Large handful of fresh spinach, shredded

·       2 tablespoons tomato puree

·       200g oats

·       2 carrots, grated

·       1 small courgette, grated

·       2 tablespoons mango chutney

·       3 tablespoons sunflower seeds

·       2 tablespoons unrefined (cold-pressed) rapeseed oil

·       2 tablespoons water

·       2 medium free-range eggs

·       Pinch of sea salt

·       Few grinds of black pepper

Pre-heat the oven to 180°C (fan oven)

1. Cover a heavy-bottomed pan with olive oil, put on a gentle heat and add the onions and garlic followed by the herbs, salt and pepper. Stir and let cook until soft but not browned. This takes about 10 minutes. If the onions start to stick, turn down the heat and add a splash of water.

2. Add the spinach and tomato paste. Heat through until gently bubbling then leave to one side to cool.

3. Mix the oats, carrots, courgettes, mango chutney, sunflower seeds, rapeseed oil and water together in a large bowl.

4. Beat the eggs in a separate bowl and add to the oat mixture and stir. Add the cooled cooked onion mixture and mix thoroughly.

5. Using two teaspoons, place dollops of the mixture onto sheets of baking parchment and bake for 15-20 minutes (check after 15 minutes). They are cooked through when the bottoms are golden. Leave to cool on a wire cooling rack.

These savoury bites can be frozen. Defrost thoroughly before eating.