Mini nut roasts
Mini nut roasts are individual sized vegetarian nut roasts cooked in a muffin tin. They can be prepared in advance and are suitable for freezing. These mini roasts are an easy make ahead dish ready to pop in the oven or microwave as needed. Serve as part of a roast dinner or weekday meal.
Equipment
- Deep muffin tin
Ingredients
- 100 grams chopped nuts
- 140 grams dried apricots
- 70 grams fresh white breadcrumbs
- 1 teaspoon dried mixed herbs
- ½ onion
- 2 eggs
- 1 pinch salt
- 1 pinch black pepper
Instructions
Prepare the nut roast mixture
- Chop the onion and cook in olive oil until soft.
- Chop the apricots into small pieces.
- Place the cooked onion, chopped apricots, chopped nuts, breadcrumbs, herbs and salt and pepper in a bowl and mix.
- Add the eggs and mix well.
- Oil the holes of the muffin tin.
- Divide the mixture into 6 portions and form each into a ball.
- Place each ball of the mixture into a hole of the muffin tin.
Cook the nut roasts
- Cook at 200℃, 400℉, gas mark 6 for around 15 minutes. Use a skewer to check whether they are hot inside. The nut roasts will be ready when they are hot in the centre and slightly golden on top.
Video
Nutrition
Calories: 226kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 55mgSodium: 117mgPotassium: 428mgFiber: 4gSugar: 14gVitamin A: 929IUVitamin C: 1mgCalcium: 59mgIron: 2mg
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