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Carrot loaf<br />
This loaf can be served hot or cold. If preferred,<br />
a teaspoon of curry powder can be added when<br />
mixing for extra flavour.<br />
Ingredients<br />
• 1 tin beans or 1½ cups cooked beans<br />
• 1 onion, finely diced<br />
• 1 large carrot, grated<br />
• 2 Tbsp parsley, chopped<br />
• 2 tsp sage/thyme/marjoram, chopped<br />
• salt & pepper to taste<br />
• 75g butter<br />
• ¼ cup flour<br />
• 3 slices fresh bread<br />
• 3 hard-boiled eggs<br />
• 2 Tbsp sesame seeds<br />
Method<br />
1. Drain the beans and retain ½ cup of the liquid<br />
from the tin or cooking pot.<br />
2. Sauté the onion, carrot and fresh herbs in the<br />
butter for about five minutes in a pan.<br />
3. Stir through the flour and add the retained liquid.<br />
Heat this for a further two minutes.<br />
4. Blend the bread to make fresh breadcrumbs and<br />
combine with the vegetable mix and mashed<br />
beans in a large bowl.<br />
5. Tip half into a loaf tin and lay the shelled eggs<br />
(whole) lengthwise along the mix.<br />
6. Tip the remainder of the mix to cover the eggs,<br />
sprinkle over sesame seeds and cook in a 180°C<br />
oven for about 45 minutes until set and browned.<br />
IMAGE by ale_flamy/Getty Images Opposite Anna Kurzaeva/Getty Images<br />
gardener.kiwi<br />
kiwigardener 69
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