nut roast with bubble and squeak

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Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: English

Keyword: batch cooking, budget meals, cheap family recipes

Dietary Requirements: Freezes Well, Vegan, Vegetarian

Servings: servings

Calories: 817kcal

Cost: 57p

1 tbsp oil for frying
320 g onions
2 tsps garlic
50 g flour self raising, although not vital
200 ml vegetable stock or water
200 g peanuts
50 g chopped walnuts
400 g kidney beans a tin
175 g breadcrumbs
100 ml vinegar from a jar of sweet red peppers if you have one, or a splash of wine vinegar/balsamic vinegar if not
dessertspoon dried oregano
Salt and pepper to taste

Finely chop the peanuts. Peel and slice onions
200 g peanuts, 320 g onions
Saute the onion in the oil for about five minutes or until soft.
1 tbsp oil
Add the garlic. Cook for a few more minutes.
2 tsps garlic
Sprinkle the flour on top. Stir well. Add the stock or water, stirring all the time.
50 g flour, 200 ml vegetable stock
Bring the mixture to the boil, and simmer slowly for two or three minutes.
Lightly crush the kidney beans so that about half of them are crushed or halved, and add these to your mix.
400 g kidney beans
Stir in the nuts, breadcrumbs, herbs and seasoning.
50 g chopped walnuts, 175 g breadcrumbs, 100 ml vinegar, dessertspoon dried oregano, Salt and pepper to taste
Spoon the mix into a 2lb loaf tin, greased. Bake for 25 mins
Click here to start a 25 minute timer

Cut potato and carrot into inch cubes
320 g carrots, 800 g potato
Simmer for 15-20 mins until tender, don’t peel the potato, just wash it.
Drain and mash coarsely (bits of carrot still visible).
Shape into burger shaped patties about 2 cm thick, and fry in a non-stick pan until the top and bottoms are crispy.

Oven: Pre-heat to gas mark 5