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Cook: 45 min | Servings: 1 loaf


  • 1 chopped onion
  • butter for frying
  • 500 ml bread crumbs
  • salt and peper
  • 2 x 250 ml grated cheese
  • 25 ml water
  • 4 x 250 ml carrot crinkle-cut slices
  • 250 ml flavored, cooked rice
  • 3 eggs
  • 375 ml cream
  • 5 ml baking powder

Fry  the chopped onion in butter. Mix together with the bread crumbs, salt and pepper, 250 ml grated cheese and the water.
Boil the carrot crinkle-cut slices for a few minutes.
Line the base of a greased loaf tin with wax wrap and top with 250 ml carrot slices. Top with bread crumb mixture.
Top with the rest of the carrot slices and spread the carrots up the sides of the loaf tin forming a hollow which you fill with the flavored, cooked rice mixed with 250 ml grated cheese.
Beat the eggs, cream and baking powder and pour over veggie loaf.
Bake at 180°C for 45 minutes.
Cool slightly.
Turn out onto serving platter and garnish to taste.
Divine as a side dish with a braai or lavish Sunday lunch.

Recipe and photo: André Nel

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