Walnut and Rice Nutroast with Mashed Potato Crust :rectnt
Walnut and Rice Nutroast with Mashed Potato Crust

1 1/2 cups ground walnuts
1/2 cup ground cashews
1 1/2 cups cooked brown rice
1 1/2 cups fresh breadcrumbs
1 teaspoon olive oil
1 onion, chopped finely
2 large eggs
about 10-12 fresh sage leaves, finely chopped (*I used 5 fresh, as I am not a huge sage fan, I think double that amount would be very over-powering, but that might be just me)
400g (14-ounce) tin chopped tomatoes (*I used two large fresh tomatoes, seeded and chopped)
1/2 teaspoon salt
freshly ground black pepper
2-3 potatoes, chopped
generous glug of milk (*I used about 1/4 cup soy milk)
knob of butter (*I used 1 Tablespoon)


Prepare the ingredients:
For me this meant shelling and grinding the nuts, cooking the rice, processing the breadcrumbs, frying the onion in the oil til brown and cooking the potatoes for about 20 minutes and mashing them with milk and butter. (*I bought my nuts already shelled and ground them at the local natural food store. I prepared the rice as per normal directions with a 2/1 water ratio, and boiled the cubed potatoes for 15 minutes)

Mix nuts, brown rice, breadcrumbs, fried onions, eggs, sage leaves, tomatoes and seasoning. Adjust seasoning according to taste. (*I added garlic, cumin, black and white peper and salt) The recipe said to mould into a roll and cover with mashed potatoes. My mixture was not that firm so I decided to spread it in a lined and greased 22cm square tin and spreading a thin layer of mashed potato over the top. (*I didn't even try to mold it, just put it in a loaf pan and covered it with the mashed potatoes)

I baked the nut roast in the oven at 170ºC for about 50 minutes and then for 15-20 minutes at 220ºC until the mashed potato was browned and starting to crisp up. It reheated well the next night in the oven without any foil over it because mine wasn't that brown. (*I baked it at 325ºF for 45 minutes and then broiled it for 5 minutes to get the top crisp, I would keep an eye on it the last 10 minutes, remember I am at a very high altitude and that effects cooking times).

Posted by Jen in CO
Review: Different, I think I'd tweak it with something other than sage and possibly look into adding something to the mashed potatoes, maybe a bit of cheese? It was very good and made tasty sandwiches the next day.

Recipe saved from the original Charming Vintage recipe site, which no longer exists, but for reference purposes, the new site is:


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