You can cook this dish from a different set of vegetables. Add eggplant, exclude garlic or potatoes — try different options and choose the most delicious for yourself. I like vegetable pate according to this recipe.
Ingredients
- Potatoes (boiled) – 300 g
- Carrots (boiled) – 1 piece
- Bell pepper - 150 g
- Zucchini - 200 g
- Celery (stems) – 100 g
- Onion - 1 piece
- Garlic - 2 cloves
- Parsley - 4 twigs
- Chicken eggs - 4 pieces
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Salt - 8 g
Step-by-step cooking recipe
Peel boiled potatoes and carrots, finely chop.
Chop the zucchini, celery, parsley, peeled onion and bell pepper.
Fry the onion in oil until transparent, add the bell pepper and cook for 5-7 minutes.
Add the zucchini and continue to fry for another 5 minutes.
In a deep bowl, mix the boiled and fried vegetables.
Add celery, parsley, garlic passed through a press, lightly beaten eggs, salt and pepper.
Grind with an immersion blender until smooth.
Put the resulting mass in a greased mold and put it in the oven for 20 minutes, preheated to 180 degrees.
