2 cups salted peanuts
1 1/2 cups wholemeal breadcrumbs (fresh)
2 cups finely grated carrot
1 tsp oregano
1 free range egg or egg replacement (optional – works ok without any egg)
3 tablespoons oil
3 tablespoons fresh orange juice
1/2 cup boiling water
1 vegetable stock cube (eg Rapunzel or Massels), dissolved in the boiling water
Grind the peanuts to your taste in food processor or Magic Bullet.
Mix with breadcrumbs, carrot and herbs. If mixture is too dry, add a little more water.
Mix oil (and egg if using) and orange juice together, and add stock liquid. Add to peanut mixture.
Mix well and place in a lined loaf tin and bake 180* for 30 minutes.