Ingredients
- 1 carrot
- 1 onion
- 1 apple
- 85 gr breadcrumbs
- 70 gr hazel nuts
- 10 gr tomato puree
- 6 gr marmite
- 5 ml olive oil
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.
