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Green Bay Nut Roast

  • 40g butter
  • 1 medium onion, finely chopped
  • 1 crushed garlic clove
  • 3 celery sticks, finely chopped
  • 350g mixed nuts, toasted and finely ground
  • 100g Flax Fibre LSA
  • 80g potato, cooked and mashed
  • 2 tbsp fresh parsley, chopped
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • 2 eggs, lightly beaten
  • 2-3 tbsp tomato paste
  • Stock to mix

 

  1. Fry the onion in the butter until transparent, add garlic and celery and cook for 1 minute.
  2. Remove from heat and put in a large bowl with remaining ingredients and sufficient stock to give a dropping consistency.
  3. Put into a loaf tin lined with greaseproof paper and bake at 190 C for 35-45 minutes until a skewer comes out cleanly.

 

 

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