Composition / ingredients
Step-by-step cooking
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Finely chop the onion, then pour vegetable oil into the pan according to the standard scheme and pass it until golden brown. Then we put fried onions, hard-boiled eggs and nuts in a blender and observe how at a sufficiently high speed it all turns into a homogeneous mass. For those who are not sure about the capabilities of their blender, I advise you to grind walnuts with a mortar in advance, for example. Also, if you have problems with grinding, I recommend adding 1 or 2 tablespoons of water. Personally, I prefer not quite a puree-like consistency, but that there are pieces in the pate, so I don't grind it very much. Pepper and salt to taste, do not forget to mix thoroughly. If you add some herbs or garlic, the pate will be even tastier. Put the resulting mixture in a bowl and cool. You can serve it on crackers, toast or creeps. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
