Prep 10 mins
Cook 45 mins
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.
- 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
- Cook celery, onion and garlic in oil for 5 minutes.
- Transfer to a bowl and add remaining ingredients.
- 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.
This was super tasty but I did add about 2 tablespoons seasoning out of personal taste. The loaf took much longer to cook, so maybe I needed to saute the veggies a little more to get rid of all the liquid? My texture was a little soft, so I'll work on that because the taste is very good. Great base recipe, definitely will be making again with tweaks. I think some chopped baby bellas, red onions, and Italian herbs would add to the overall eye appeal and taste. Or even add some lentils for texture and season with curry paste/powder. Thanks so much for posting -- this recipe has so much potential to go in so many different directions. Even my carnivorous husband had 4 servings!
Fantastic, I used low cal cottage cheese and Weet-Bix with great results.! Another great vegetarian recipe I can add to my collection. This is great both hot and cold and was also enjoyed by the meat eaters in the family. Next time I''ll be making two as leftovers will be a fab addition to the lunchbox. Thanks for sharing :)