• 2 tbsp organic butter or ghee
• 1 medium onion, chopped finely
• 2 garlic cloves, chopped finely
• 200 gm button mushrooms (approx. 10 med. sized) washed & finely sliced
• 400 gm grated carrot
• 1 heaped tspn fresh thyme chopped
• 2 tbsp fresh basil chopped
• 3-4 tbsp fresh parsley chopped
• ¾ cup parmesan cheese grated
• 1 cup almond meal or gluten free breadcrumbs
• 2 organic eggs
• ¼ tsp ground sweet paprika
• ½ tspn sea salt
• freshly ground black pepper

Directions:

1. Preheat oven to 190°C in a normal oven (180 if you have a fan forced oven).
2. Heat the butter in a heavy-bottomed pan and gently saute the onion and garlic until softened.
3. Add the mushrooms and cook until they are just cooked.
4. Combine the carrot, thyme, basil, parsley, cheese, almond meal, eggs, paprika, seasonings and sautéed vegies until well combined.
5. Then lightly oil a loaf tin and spoon in the mixture.
6. Pat down the top and add some more grated cheese, chopped almonds with paprika to taste. Pat down the top again, cover with kitchen foil and cook in the oven for 30 mins.
7. Then uncover and cook for about another 20 mins, until firm when pressed down.
8. Allow to cool a little and serve with your favourite steamed green vegetables on the side.