1. Preheat oven to 180°c and line a small baking tin with baking paper.
2. In a bowl combine eggs, butter, milk and cheese. Stir in the cooked bacon, diced capsicum, grated zucchini, chopped spinach, almond meal, tapioca, baking powder and salt.
3. Once combined, pour mixture into the lined tin.
4. Bake for 50 minutes, until golden brown on top and skewer comes out clean. Let cool in the tin for 10 minutes before slicing into 12 squares.
Store in an airtight container in the fridge for up to 3 days.
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These delicious potato cakes have the consistency of a fish cake, without the fishy taste!
Awesome for picky eaters of all ages. Serve them with some mixed veg or a salad and some coconut yoghurt dressing on the side.