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An appetizing, high-fiber savory loaf,
ideal for breakfast and packed lunches.
Ingredients
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red kidney beans - 450g
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lentils - 450g
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olive oil - 3 tsp
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garlic - 2 cloves, crushed
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carrot - 1, coarsely grated
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onion - 1, chopped
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celery sticks - 2, chopped
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tomato puree - 2 tbsp
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tomato ketchup - 2 tbsp
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fresh whole meal breadcrumbs - 75g
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egg - 1
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grated Cheddar cheese - 75g
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ground cumin, and ground coriander - 2
tsp each
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salad - to serve
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ground black pepper and salt
Method
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Preheat the oven to 180˚C. Lightly
grease a loaf tin.
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Heat the oil in a pan, add the celery,
onion, and garlic, cook gently for 5 minutes, stirring occasionally.
Remove the pan from heat and set aside.
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Rinse and drain the beans and lentils.
Put in a blender with the onion mixture and egg and process until
smooth.
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Transfer the mixture to a bowl, add
all the remaining ingredients and mix well. Season with pepper and
salt.
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Spoon the mixture into the prepared
tin and level the surface.
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Bake for 60 minutes, then remove from
the tin and serve hot or cold in slices, accompanied with salad.
Makes 1 loaf.
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