split pea and carrot loaf

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.9
  • Total Fat: 10.0 g
  • Cholesterol: 66.2 mg
  • Sodium: 470.6 mg
  • Total Carbs: 32.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.3 g

View full nutritional breakdown of split pea and carrot loaf calories by ingredient
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from the brockhampton press book of vegetarian cooking. from the brockhampton press book of vegetarian cooking.
Number of Servings: 4


    250g green split peas
    25g margarine
    1 onion, chopped
    1 carrot (about 75g), chopped finely
    1 tablespoon fresh mint
    1 egg, beaten
    salt and papper
    75g breadcrumbs
    25g melted butter


1. line the sides and bottom of a 1lb loaf tin with greased non-stick paper
2. bring split peas to a boil with enough water to cover them. then lower the heat and simmer gently, uncovered for about 45 minutes, until tender. top up with water if necessary. drain and mash.
3. preheat oven to 190C/375F/gas 5
4. melt margerine in a saucepan and fry the onion and carrot for about 5 minutes, until the onion is soft and lightly coloured
5. mix the onion and carrot into the split peas along with the egg and mint. season with salt and pepper and spoon into the prepared tin.
6. bake for 1 hour, uncovered.
7. to serve, turn the loaf out of the tin and peel off the paper. brush with melted butter and press the breadcrumbs into the sides and top. slice.

Number of Servings: 4

Recipe submitted by SparkPeople user SARAH.BODELL.

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