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I think I'm stumped for a low carb sub (haggis)
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<blockquote data-quote="MrsA2" data-source="post: 2671637" data-attributes="member: 521715"><p>I'll tag in [USER=572522]@LivingLightly[/USER] who first posted a recipe.</p><p> I think I adapted her original with an idea from the Internet. </p><p>Can't quite remember quantities but I think</p><p>I softened a chopped onion in a frying pan.</p><p>Added in mushrooms (maybe 150g?) that had been blitzed in a food processor</p><p>When they were nearly cooked added sage and rosemary</p><p>Then added walnuts (maybe 200g?) blitzed in the food processor</p><p>Then added an egg</p><p>And maybe a tablespoon or so of milled seeds.(maybe leave this out if you want a crumblier texture, or leave it in for a firmer slice)</p><p>Mixed it altogether put into a loaf tin lined with greaseproof (or parchment paper) and cooked in oven.</p><p></p><p>Mine was done at same temperature as Xmas turkey was cooking but only for about 30-40 minutes. </p><p>Sorry it so vague</p><p>Can't really go wrong. If there's too many mushrooms it might get a bit too soft but would still taste good</p></blockquote><p></p>
[QUOTE="MrsA2, post: 2671637, member: 521715"] I'll tag in [USER=572522]@LivingLightly[/USER] who first posted a recipe. I think I adapted her original with an idea from the Internet. Can't quite remember quantities but I think I softened a chopped onion in a frying pan. Added in mushrooms (maybe 150g?) that had been blitzed in a food processor When they were nearly cooked added sage and rosemary Then added walnuts (maybe 200g?) blitzed in the food processor Then added an egg And maybe a tablespoon or so of milled seeds.(maybe leave this out if you want a crumblier texture, or leave it in for a firmer slice) Mixed it altogether put into a loaf tin lined with greaseproof (or parchment paper) and cooked in oven. Mine was done at same temperature as Xmas turkey was cooking but only for about 30-40 minutes. Sorry it so vague Can't really go wrong. If there's too many mushrooms it might get a bit too soft but would still taste good [/QUOTE]
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I think I'm stumped for a low carb sub (haggis)
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