|Oil||2 Tablespoon (Hot)|
|Garlic||2 Clove (10 gm)|
|Chopped parsley||2 Tablespoon|
|Yeast extract||1 Tablespoon|
|French mustard||1 Tablespoon|
|Yoghurt||1⁄2 Cup (8 tbs)|
|Coarse oats||1⁄2 Cup (8 tbs)|
|Grated nuts||1⁄2 Cup (8 tbs)|
|Dried herbs||1 Large|
|Breadcrumbs||1 Cup (16 tbs)|
Grate potatoes, onions and carrots on a coarse grater.
Put garlic through mill and mix with yoghurt, yeast extract, french mustard, salt and pepper.
Mix all ingredients well together, using as much breadcrumbs as necessary to make a slightly firm mixture.
If fresh chopped herbs are available, such as dill, thyme,basil, oregano or mint, mix and use double the quantity.
Use almond nuts for a richer flavour.
For patties, make into rounds, roll in crumbs and fry in hot oil.
For stuffing green peppers or marrow, bake stuffed vegetables in hot oven for 40 minutes.
For open loaf, place in tin, sprinkle with sugar and orange juice for glazing and bake for 40 minutes