Vic Borrill
Serves: 6
Prep time: 30 mins
Cook time: 30 mins
Ingredients:
drizzle of olive oil
1 onion, finely chopped
200g grated carrot (approx 2 medium carrots), or 200g of other veg such as beetroot or courgette (squeeze the water out if using courgette)
150g oats
150g grated cheese (of choice)
1 egg
1 teaspoon marmite or soy sauce
1 tablespoon tomato puree
1 tablespoon sesame seeds (optional)
Other optional additions: pinch of black or chilli pepper/1 clove chopped garlic/fresh or dried chopped herbs or peppers
Recipe donated by Vic Borrill of Brighton & Hove Food Partnership. Food photography by Claire Wright | addsomeveg.com.
Brighton & Hove Food Partnership have been teaching adults and families to cook for over 10 years – this is one of our tried-and-tested favourite recipes. It could be made with any other veg that taste ok raw such as beetroot or courgette (but if using courgette squeeze out the water after grating).
Method:
Pre-heat oven to 170C/150C fan/gas 3. Line an oven tray with baking parchment, or brush it with olive oil.
Fry onion in oil over low heat till soft. Mix cheese, carrots + oats and add the onions. Beat egg with marmite/soy sauce and tomato puree, and mix well with the oats mixture.
Press into a greased baking tin and sprinkle with sesame seeds, if using. Bake for 20-30 minutes, until browned. Cut into squares. Good hot or cold!
Mention flapjacks, and kids tend to come running, so ask them to help make these to get them hooked on this savoury version. They can help measure, grate and mix, then once they’ve helped spoon the mixture into the tin, they can press it down and sprinkle over the sesame seeds.
Vic Borrill
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