Zucchini pate - Recipe for a vegetarian pate
Vegan zucchini pate it's light, healthy and vegetarian dish, which is perfect for both everyday and special occasions. Delicate texture, aroma of fresh herbs and vegetable richness of flavors make it a delicious alternative to traditional pates. This pate is ideal as an addition to bread, a snack or a part of dinner. Recipe for zucchini pate It impresses with its simplicity of execution and universal character. It is an excellent choice for lovers of seasonal vegetables and light cuisine.
Recipe for vegan pate
Ingredients for zucchini pate
- 1 kg of zucchini
- 1 onion
- 1 carrot
- 3 cloves of garlic
- 0.5 tablespoons bread crumbs
- 0.5 cup semolina
- 4 eggs
- 0.5 teaspoon of turmeric
- 0.5 curry
- 1 teaspoon dried oregano
- 3 tablespoons chopped parsley
- 6 tablespoons olive oil
- salt
- black pepper
Preparation of the pate
Wash the zucchini thoroughly under running water, pat dry with a paper towel and cut off both ends (do not peel). Grate the prepared zucchini on a grater with large holes, then transfer to a large bowl. Add 2 teaspoons of salt to the grated vegetable and mix thoroughly so that the salt evenly covers everything.
Set the bowl aside for about 30 minutes to allow the zucchini to release its juices. After that time, transfer the whole thing to a sieve and squeeze out the excess liquid very carefully. You can use your hands to squeeze out as much moisture as possible, which is crucial for the pate to have the right consistency.
Peel and grate the carrot, finely dice the onion. Pour olive oil into a pan and fry the vegetables. Finally, add the crushed garlic.
Add the fried vegetables to the drained zucchini along with the olive oil in which they were fried. Then pour in the semolina and breadcrumbs. Add the chopped parsley and beat in the eggs. Mix all the ingredients thoroughly so that the mass is uniform. Season with pepper, curry, turmeric and oregano to taste, then mix again so that the spices are evenly distributed.
Preheat the oven to 180°C (top and bottom heat). Line a baking tin with baking paper, then transfer the prepared zucchini mixture to it. Level the mixture with a spoon, pressing gently to eliminate any empty spaces.
Place the tin with the pâté in the preheated oven and bake uncovered for about 1 hour and 15 minutes, until the top is golden and lightly browned. If the pâté needs more time, continue baking, checking every few minutes. Once baked, remove the tin from the oven and leave to cool completely, as the pâté is best cut when completely cold.
The finished paté can be stored in the fridge for a few days. Serve as a snack, an addition to bread or as part of a dinner dish.
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