adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin and leek nut roast
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Satisfy vegetarians with a comforting roast made from butternut pumpkin and mixed nuts.
Ingredients:
  • 36.40 gm olive oil
  • 750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
  • 2 small leeks, halved, washed, thinly sliced
  • 250.00 ml mixed nuts, finely chopped (such as pistachio nuts, roasted hazelnuts, slivered almonds)
  • 375.00 ml fresh white breadcrumbs
  • 2 tsp ground coriander
  • 62.50 ml coriander leaves, chopped
  • 1 egg, lightly beaten
  • 65.63 gm soy sauce
  • 12.00 gm sesame seeds
  • Steamed peas, to serve
  • Oven-baked fries, to serve
Instructions:
  • Preheat the oven to 200C. Grease and line a 7cm deep, 10cm x 18cm loaf pan with baking paper, leaving a 2cm overhang on both long ends.
  • In a large frying pan over medium heat, warm oil. Add pumpkin and cook for 5 minutes. Then add leek and continue cooking until pumpkin is tender. Transfer the cooked vegetables to a bowl and allow them to cool for 15 minutes.
  • Combine nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce, salt, and pepper with the vegetables, and mix well.
  • Press the mixture firmly into the pan. Sprinkle sesame seeds over the top and press them into the surface gently. Roast for 35 to 40 minutes until golden and firm. Allow it to stand in the pan for 10 minutes before slicing. Serve with peas and hot fries on the side.

Similar Recipes