Crunchy Vegetarian Nut Loaf |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This nut loaf can be served hot for dinner and the leftovers are delicious, cold the next day. If you don't have a non-stick loaf tin then use an ordinary loaf tin but line it with grease-proof paper first. I serve this on vegetarian night and even the meatlovers in the family enjoy it. Ingredients:
2 cups corn flakes or 2 cups wheat flakes or 2 cups weet-bix, crushed |
1 cup celery, finely chopped |
1 medium onion, chopped |
3 garlic cloves, finely chopped |
2 tablespoons oil |
3/4 cup ground almonds |
2 tablespoons sesame seeds |
1/2 cup cottage cheese |
1 medium carrot, grated |
3 eggs, beaten |
1 teaspoon dried basil |
1 teaspoon dried oregano |
Directions:
1. Cook celery, onion and garlic in oil for 5 minutes.
2. Transfer to a bowl and add remaining ingredients.
3. Grease a non-stick loaf tin and spoon mixture into the tin. Bake at 180 degrees celsius (350 degrees fahrenheit) for 35 - 40 minutes or till firm.
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