Amount
Ingredient
Preparation



4
ounces
hazelnuts (filberts)





3
ounces
bread crumbs





1
each
carrot

grated



1
each
onion

grated



1
each
apple

grated



1
tablespoon
tomato puree





1
teaspoon
marmite





1
teaspoon
olive oil





1
x
garlic

two taste

 Roast the hazel nuts at about 3 degrees until skins blacken and then remove the skins. Put vegetables in water, boil a few minutes, reserve water. Mix all ingredients, roll into shape, cover with breadcrumbs, bake 4 minutes at 4 degrees. Serve with gravy made with tomato puree garlic and reserved water