Roast potatoes Vegetables

1 large onion, finely chopped 1 leek, thinly sliced 30 ml/1/2 tbsp olive oil 1 potato, grated 1 carrot, grated
1 parsnip, grated
30 ml/1/2 tbsp mild curry paste 50 g/2 tbsp rye breadcrumbs 30 ml/1/2 tbsp curried fruit chutney
2 X 425 g/2 X 15 oz/1/2 large cans soya beans, drained
Salt and freshly ground black pepper
2 eggs, beaten
1 Weetabix, crushed Passata (sieved tomatoes)
Coriander (cilantro) leaves

Fry (saute) the onion and leek in the oil for 3 minutes, stirring in a saucepan. Stir in the remaining prepared vegetables and fry for 1 minute. Remove from the heat and stir in the curry paste, breadcrumbs and chutney. Mash the beans thoroughly and add with a little salt and pepper. Mix well, then stir in the beaten eggs to bind. Grease a 900 g/2 lb loaf tin and dust with the crushed Weetabix. Turn the soya mixture into the tin and level the surface. Cover with greased foil and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 1/2 hours or until firm to the touch. Cool for 5 minutes, then turn out, slice, and serve on plates with a little warm passata spooned to one side and a garnish of coriander leaves.


Roast potatoes Vegetables

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