Ingredients
- 1 onion brown
- 1 carrot
- 1 Capsicum
- 1 tomato
- 20 grams Rice Bran Oil
- 160 grams Unsalted Cashews
- 160 grams almonds
- 200 grams cooked brown rice
- 1 egg, lightly beaten
- 150 grams feta cheese, crumbled
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 180- degrees
Place onion and carrot in thermomix for 5 seconds on speed 5.
Add capsicum and tomato - mix for a further 3 seconds on speed 5.
Add rice bran oil - 100 degrees for 5 minutes on
"Counter-clockwise operation" 
"Gentle stir setting" . MC off. The mixture will be runny. Set aside to cool.Clean the bowl. Add cashews - mix for 10 seconds on speed 10. Set aside.
Add almonds - mix for 10 seconds on speed 10.
Insert butterfly, place all ingredients in thermomix and mix
"Counter-clockwise operation" on speed 4 until combined.The mixture should be of the consistency of a cake batter, if its too runny, add a little more cooked rice.
Place in lined 20x20cm cake tin. Bake in the oven at 180 degrees for 40 minutes or until lightly browned.
Serve with side salad and tomato relish.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this for Christmas Day. I have a TM5 and wanted to make two so I doubled the recipe and added mushrooms, baby spinach, rosemary salt and black pepper. Also used EVOO instead of rice bran oil as I didn’t have any. Came out beautifully. Guests loved it!
Not my thing which is surprising as I love nuts. Crumbly, tasteless, a waste of a morning.
I really liked this. I needed to add considerably more cooked brown rice as it was very runny. Also it was a little crumbly when cooked (might be due to the extra rice?) so I might add another egg to help bind next time. Very tasty though and I will make it again. Thanks for sharing.
Very nice! Even my fussy child likes it. Will try freezing some and see how it goes, but I will definitely be making this again
Great recipe. Stays together nicely, and still moist. Will add seasoning and some herbs next time to boost flavour. Thank you!
This loaf was very tasty, enjoyed by all, and went well with tomato relish. I mistakenly cooked it in a loaf pan rather than the square cake tin recommended in the recipe so it took quite a bit longer than 40 minutes to cook. I'll definitely make this again.
this recipe goes really well with Katherine clays "best roast potatoes ever recipe" in this forum
So yummy! I added a tablespoon of TMX stock to my batch and equal amounts of each nut. So tasty and filling.
Very yummy! Will definitely be making this again, thanks for sharing
Very moorish, thank you
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