Preparation time is 25minutes
Cook time is 25minutes
Total time is 50minutes
Serve is for 12 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
12
- 350grams carrots, sliced
- 1 1/2tablespoons vegetable oil (save 1/2 tbs for oiling)
- 1 onion, finely chopped
- 175grams Cheddar cheese, finely grated
- 225grams fresh white breadcrumbs
- 3tablespoons parsley, finely chopped
- 2tablespoons sage
- 1 egg, beaten
- 1 egg, yolk only
- 1 pinch salt
- 1 pinch pepper
- 1tablespoons plain flour (for dusting)
Nutrition per serving
725kJ / 173Cal
725 Kilojoules or 173 Calories
8% of daily energy intake*
Protein
6.3grams
Fat
7.7grams
Carbs
17.6grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Cook the carrots in lightly salted boiling water for about 8 minutes until only just tender. Drain thoroughly and leave to cool. Process in a food processor until finely chopped.
Step 2 of 4
Heat the oil in a frying pan on the hob and gently fry the onion for 2-3 minutes to soften. Tip into a bowl, add the carrots, Cheddar cheese, breadcrumbs, herbs, a little salt and plenty of pepper. Stir well to mix. Add the egg and yolk, and mix to a dough that holds together.
Step 3 of 4
Turn out onto a lightly floured surface and divide into 12 even-sized portions. Shape each into a sausage and arrange on a lightly oiled baking sheet, spacing them slightly apart. Cover loosely and chill for 30 minutes. Place the baking sheet on the upper rack of the halogen oven.
Step 4 of 4
Set the temperature to 225°C and cook for 12-15 minutes, turning the sausages once they are golden on the surface and watching closely to check that they do not brown too much. Serve with fried mushrooms and baked beans.
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