Bean or lentil pate
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
1. Rinse the lentils, pour water to cover and boil until tender.
2. In a frying pan with vegetable oil, fry the peeled and chopped onion, washed prunes. Add salt and pepper. Do not fry too much, hold it under the lid for 15 minutes on a low heat. Allow to cool.
3. Chop the nuts in a blender. Add the onion and prunes from the pan. Grind.
4.Lay out the finished lentils. Grind everything together. If it turns out to be a little dry, then you need to add a little vegetable oil.
5. Serve the pate on toast, sprinkled with chopped walnuts and green onions.
2. In a frying pan with vegetable oil, fry the peeled and chopped onion, washed prunes. Add salt and pepper. Do not fry too much, hold it under the lid for 15 minutes on a low heat. Allow to cool.
3. Chop the nuts in a blender. Add the onion and prunes from the pan. Grind.
4.Lay out the finished lentils. Grind everything together. If it turns out to be a little dry, then you need to add a little vegetable oil.
5. Serve the pate on toast, sprinkled with chopped walnuts and green onions.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dried, uncooked lentils - 340 kcal/100g
- Dried boiled lentils - 106 kcal/100g
- Lentils - 340 kcal/100g
- Prunes - 227 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
