Veggies cake with mustard

Difficulty 2/5

Prep. 30 min • Oven 40 min • Recipe by Lolo et sa Tambouille.

  • -4 carrots
  • -2 onions
  • -1 bell pepper, red
  • -250 g fresh or tinned button mushrooms, sliced
  • -150 g fresh or frozen peas
  • -25 g butter
  • -2 tablespoons strong mustard
  • -150 ml single cream
  • -6 eggs
Veggies cake with mustard

  1. 1Preheat the oven to 180°C.
  2. 2Peel and chop the carrots and onions. Core and thinly slice the pepper.
  3. 3Clean, wash and slice the mushrooms.
  4. 4Steam the peas for 8 minutes or boil for 15 minutes. If using frozen peas, follow the instructions on the packet. In a frying pan, sweat all the vegetables in 25g of butter for around 10 minutes, then add the peas and cook for a further 10 to 15 minutes.
  5. 5Pour all the vegetables into a salad bowl and add the mustard, cream and whole eggs. Season with salt and pepper. Mix well.
  6. 6Pour the mixture into a non-stick loaf tin (size: 25 x 9 x 7 cm) and bake for 40 minutes at 180°.Leave to cool before removing from the mould and serve hot or at room temperature.
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