| Ingredients | | | 4 | oz | hazel nuts | | | 3 | oz | breadcrumbs | | | 1 | each | carrot, grated | | | 1 | each | onion, grated | | | 1 | each | apple, grated | | | 1 | tablespoon | tomato puree | | | 1 | teaspoon | marmite | | | 1 | teaspoon | olive oil | | | 1 | | garlic to taste | | | | | |
Directions:
| Roast the hazel nuts at about 300 degrees until skins blacken and then remove the skins. Put vegetables in water, boil a few minutes, reserve water. Mix all ingredients, roll into shape, cover with breadcrumbs, bake 40 minutes at 400 degrees. Serve with gravy made with tomato puree garlic and reserved water.
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