5 mins
Baked Leek and Carrot Loaf
Recipe by Graham
Baked Leek and Carrot Loaf is a nice economical recipe since it can be eaten cold or hot. Ideal for vegetarians too.
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Baked Potatoes (Jacket Potatoes) Ingredients for Baked Leek and Carrot Loaf
Currently displaying quantities in US Imperial Measurements
How to Cook Baked Leek and Carrot Loaf
- Prepare and slice the leeks. Peel and finely grate (shred) the carrots. Pour the oil into a frying pan and add the leeks and carrots. Stir well and fry gently for 7-8 minutes to soften the vegetables. Slowly add the breadcrumbs, stirring all the time, then add the chopped parsley and a little salt and freshly-ground pepper.
- Crack the egg into a dish or bowl and beat well. Allow the mixture in the pan to cool a little then add the beaten egg and stir well. Use the butter to grease a small baking tin and press the vegetable mixture well into the tin. Cover with aluminium foil and cook in a preheated oven at Mk 4 - 350ºF - 180ºC for 40 minutes.
- Remove the tin from the oven, take away the foil and use a knife around the sides to loosen the loaf. Turn the tin upside-down onto a plate and the Baked Leek and Carrot Loaf should fall easily from the tin.
GRAHAM'S HOT TIP:
Eaten hot, Baked Leek and Carrot Loaf is delicious with bacon and eggs. Cold is best with a slice of ham and a tomato.
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