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Mixed Vegetable Ring

salad.queen's picture
  Onions 8 Ounce (225 Gram)
  Margarine 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Frozen mixed vegetables 8 Ounce, thawed (225 Gram)
  Fresh white breadcrumbs 2 Ounce (50 Gram)
  Dried thyme 1⁄2 Teaspoon
  Eggs 2 Large
  Top of milk 2 Tablespoon
  Grated cheddar cheese 4 Ounce (100 Gram)
  Carrots 6 Ounce, coarsely grated (175 Gram)
  Watercress 1 (For Garnish)

1. Prepare and chop onions.
2. Melt the margarine in a saucepan, add the oil and cook the onions slowly for about 5 minutes without browning.
3. Add the vegetables, cover and cook slowly for 10 minutes, shaking the pan occasionally.
4. Stir in breadcrumbs, seasoning and dried thyme, cook for a few minutes and remove from the heat.
5. Beat the eggs with the milk and add with the cheese to the vegetables.
6. Lightly grease a 600-ml/1-pint ring mould.
7. Spoon in the vegetable mixture, level the surface and press down lightly.
8. Cover mould with greaseproof paper and place in a roasting tin half filled with water.
9. Bake in a moderate oven (180°C, 350°F, Gas Mark 4) for 30 minutes until set.
10. Turn out onto a serving dish, fill the centre with grated carrot and decorate dish with sprigs of watercress.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 369 Calories from Fat 216

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol 144.4 mg48.1%

Sodium 377.1 mg15.7%

Total Carbohydrates 25 g8.4%

Dietary Fiber 5 g20%

Sugars 5.2 g

Protein 13 g26.9%

Vitamin A 217.6% Vitamin C 22%

Calcium 29.6% Iron 14.2%

*Based on a 2000 Calorie diet

Mixed Vegetable Ring Recipe