Spaghetti And Peanuts Savoury Loaf | Anjali's Food Kaleidoscope

Spaghetti And Peanuts Savoury Loaf

Spaghetti and peanuts savoury loaf

Spaghetti and peanuts savoury loaf      Spaghetti and peanuts savoury loaf    Spaghetti and peanuts savoury loaf   Spaghetti and peanuts savoury loaf

The kind people who have been following my blog regularly are sure to notice my inclination towards savoury loaves. We all have are favourites and mine are savoury loaves , not just because they can be made in advance , but also because the ingredients can be altered to suit our individual tastes as long as you know the texture of the uncooked batter , and also because they go along with the main course and just gell in with the other served dishes beautifully. Well that’s how I feel about them.
      Quite recently I had put a post on spaghetti with tangy fiery sauce . I had about two cups of spaghetti left . Its begun to be a little warm in these parts and the family was in a mood for a chilled salad with mint yogurt dressing ( check out the post on the “hung curd dip “ for the recipe) and I was in no mood to cook. So a spaghetti peanut loaf was the best choice for a quick and healthy breakfast and goes beautifully with a chilled salad. Well if the idea doesn’t appeal to any of you , just give it a try and I am sure you will like it.


1.   Two cups heaped leftover cooked spaghetti
2.    225 grams roasted and ground peanut powder
3.   50 grams or two slices of fresh whole wheat bread crumbs ( you could use white bread too )
4.   Three tablespoons canned tomato puree
5.   Half a teaspoon of dried thyme
6.   One level teaspoon black pepper powder
7.   One and half teaspoon salt or to taste
8.   Five generous tablespoons of olive oil
9.   Two large onions diced fine
10.  Two large eggs


1.   Stir fry the onions on medium flame in the oil for 5-7  minutes till they turn pink.
2.   Turn the gas off and while the onions come to room temperature assemble the rest of the ingredients in a mixing bowl.
3.   Add the onions and mix well and put the mixture into a one litre capacity loaf tin and pat well.

4.   Cover with a aluminium foil and place in a preheated oven at 180° for one hour and another 5-7 minutes after removing the cover.
5.   Cool for ten minutes before slicing into thick slices. Tastes best if served warm and straight away.


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