Vegetable and Walnut Loaf

An unusual and tasty combination of nuts and vegetables.

Recipe for Vegetable and Walnut Loaf, contributed by Janey Macleod

This is a nice-looking dish with an excellent flavor. Served as part of a main course, the quantities given here will feed four people.

• 1 3/4 cups (7 oz, 200 g) peas, fresh or frozen
• 2 large carrots, grated
• 1¼ cups (4 oz, 110 g) walnuts, chopped
• 1 small onion, grated
• 1¼ cups (3.5 oz, 100 g) bread crumbs
• ¼ cup (2 fl oz, 60 ml) milk
• 2 eggs, beaten
• 1 tblsp. margarine or butter
• salt and pepper to taste

Oven: Pre-heat to 375F (190C)

Cook the peas in a little water until tender, then drain well.

Mix all the ingredients. Transfer to an oiled loaf tin. Bake for 45 minutes. Turn onto a warmed plate for serving.

Recipe for Vegetable and Walnut Loaf (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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