22 mar

‘Curyo’ Loaf

Mrs Fred Simmons, Trundle Branch

SERVES 8

155 g (1 cup) peas, fresh or frozen, cooked

60 g (1 cup, lightly packed) fresh breadcrumbs

3 large carrots, cooked, mashed

185 g (1 cup) cooked medium-grain white rice

250 ml (1 cup) tomato purée

2 eggs, well beaten

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) capacity baking dish.

Combine all the ingredients in a bowl, season well with salt and pepper and mix well. Spoon into dish, smoothing the top even.

Bake for 45 minutes, or until loaf is firm and golden.