Walnut Vegetable Paté
by Tarla Dalal
04 Feb 2015
This recipe has been viewed 17230 times
The walnut vegetable pate serves as an interesting appetizer. Subtle flavour of garlic mingled with walnuts and vegetables to make a delectable pâté.
Walnut Vegetable Paté recipe - How to make Walnut Vegetable Paté
Preparation Time: Cooking Time: Total Time:
1/4 cup walnuts (akhrot)
1 cup finely chopped mixed vegetables (mushrooms, spring onions, carrots, capsicum)
1 tsp chopped garlic (lehsun)
1/2 tsp dried mixed herbs
2 tsp olive oil
salt to taste
For serving
Toasted Triangles
tabasco sauce
few torn lettuce leaves
cherry tomatoes, halved
Method
For serving
- Main Procedure
- Heat the oil in a pan, add all the vegetables and sauté for 2 minutes. Remove and keep aside.
- Combine the walnuts, sautéed vegetables, garlic, mixed dried herbs and salt together and blend in a mixer with a little water to a grainy purée.
For serving
- For serving
- Place a small piece of lettuce on toasted triangles. Spoon out little paté on the leaves and top with few drops of Tabasco sauce.
- Garnish with half of cherry tomato and serve immediately.
Nutrient values per
| Energy | 324 cal |
| Protein | 7.9 g |
| Carbohydrates | 13.9 g |
| Fiber | 6.6 g |
| Fat | 26.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 729.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 26.9 mg |
| Folic Acid | 19 mcg |
| Calcium | 78.4 mg |
| Iron | 2.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 30.4 mg |
| Potassium | 131.5 mg |
| Zinc | 0.9 mg |
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