These are great for snacks or as part of a packed lunch.
Serves
48 Prep
20 minutesCook
15–20 minutesEach 23g serving contains (excludes serving suggestion)
KCal
61
Carbs
7.6g
Fibre
0.8g
Protein
2.5g
Fat
2.1g
Saturates
0.6g
Sugars
0.4g
Salt
0.1g
Fruit/Veg Portion
0
Ingredients
Ingredients
250g wholemeal flour
250g fine polenta
1 tbsp baking powder
1 tsp paprika
350ml semi-skimmed milk
75g vegetable oil based spread, melted
2 eggs, beaten
2 tsp fresh rosemary, chopped
2 tbsp fresh Parmesan cheese, grated
Method
Method
Recipe tips
- For a veggie version, try adding chopped sundried tomatoes.
- Also good with other herbs such as oregano or thyme.
- Freezing instructions: Suitable for freezing once cooked. Defrost for 2 hours. To serve, defrost/warm in the microwave or a moderate oven.
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Special Diets
Total Cook Time (in minutes)
20 mins
Special Diets
Symbols Guide
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Dairy free
Freezer safe
Gluten free
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Nutritional information explained
Carb counting
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.
Red
High
Amber
Medium
Green
Low
