Ingredients
- 5 eggs
- 2 onions
- 1/2 sunflower seeds
- 375 gr carrots (grated)
- 375 gr wheat bread crumbs (whole)
- 150 gr celery (chopped)
- 90 gr coarsely walnuts (chopped)
- 85 gr mushrooms (chopped)
- 75 gr butter
- 34 gr green bell pepper (chopped)
- 1 gr basil (dried)
- 1 gr oregano (dried)
Salt, pepper Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9x 13 cm loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 160ºC 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times
