Equally
delicious hot or cold. Good For picnics. For a buffet double the quantities
and
make 2 x 9" cakes.
8oz/225g red lentils
¾pint/450ml water
1oz/25g low-fat margarine
1 large onion, chopped
2 medium carrots, grated
4oz/100g grated vegetarian cheese
1 tsp dried mixed herbs
1 free-range egg
1oz/125g wholemeal breadcrumbs
salt and black pepper to taste
1.
Preheat oven to 190°C/375°F/gas mark 5.
2. Cook the lentils
in the water until soft and all the water has been absorbed.
3. Melt the margarine
and fry the onion until transparent. Add the carrots and all the
other ingredients and cook for another 10 minutes.
4. Press
into a greased 9" sandwich tin. Bake in the oven for 30 minutes.
Serve either hot or cold cut into wedges.
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