Wednesday, 12 December 2018

Sage & Onion Nut Stuffing - Bakemas Day 12

You will need
2 tbsp ground chia/flax seeds
1 red onion
1 parsnip
300g nuts, I used pistachios, pecans and brazil nuts
1 tin lentils
50g gram flour
1 garlic clove
Small bunch of sage

Preheat the oven to 200C/400F/Gas mark 6
Put the ground chia/flax in a small bowl, mix in 4 tablespoons of warm water and set aside.
Dice the red onion and peel and grate the parsnip. Heat some oil in a frying pan, add the onion and parsnip and cook until soft.
Add the nuts to the food processor and pulse until coarsely chopped. Remove about one third of the nuts from the food processor and pour onto a plate, season with salt and pepper and set aside.
Add the lentils, gram flour, crushed garlic, sage, chia/flax seed mixture and cooked onion and parsnip to the food processor and season well with salt and pepper. Pulse until the mixture just comes together.
Roll the mixture into balls then roll in the seasoned chopped nuts and place in a baking dish or baking tray.
Cook in a preheated oven for 25 minutes or until the nuts have darkened and the balls have firmed up.

Makes about 22

Note: to save time on the day you make these ahead of time and refrigerate for up to 2 days before cooking.


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