lentil loaf
Author: Dereck (Caregiver)
INGREDIENTS:**
g Lentils, green and brown, whole, dried, boiled in unsalted water
g Mushrooms, white, raw
g Onions, raw
g Butter, salted
g Garlic Puree (GIA) (HCP added*)
g KetoCal 3:1 Powder
g Celery, raw
g psyllium husk (HCP added*)
g Oil, olive
Directions:
1 grate the mushroom and onion on a box grater, chop the celery into small dice
2 in a frying pan melt the butter over low heat and fry the veg until soft, 5/8 minutes then add the garlic and lentils fry for a further 5 minutes
3 remove from the heat and add the ketocal and husk stir to combine and allow to cool slightly
4 once cool mash everything together with the back of a folk
5 brush the oil into a muffin tray then place in the mixture and press down with the back of a spoon
6 bake at 170oc until the top is golden
allow to cool before freezing
Nutrition Information (for entire recipe):
Carbohydrate:
6.07
Calories: 344
Fat:
32.51
Protein:
4.42
Ratio:
3.1:1
Tags:
KetoCal 3:1 PowderSavoryMain MealSnackVegetarian
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
