Bean and Egg Pâté
PrintBean and Egg Pâté Recipe
Enjoy the rich and savory taste of bean and egg pâté, a delightful spread perfect for appetizers or sandwiches. This creamy pâté combines tender beans with hard-boiled eggs, garlic, and a touch of spices, creating a flavorful and satisfying dish. Try making it at home for a unique and delicious treat that’s perfect for sharing.
- Total Time: 75 min
- Yield: 10 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 240 g Canned Beans
- 1 Onion
- 1 Carrot
- 3 tbsp Tahini
- 40 g Parsley
- 50 g Root Celery
- 2 Eggs
- 30 g Clarified Butter
- 1 tbsp Breadcrumbs
- Pepper
- Salt
- Marjoram
- Soy Sauce
- Garlic
Instructions
- Melt the butter in the pan.
- Peel the onion, parsley, celery, 2 garlic cloves and carrot. Cut everything into small cubes and fry for 5 minutes in butter with a pinch of salt.
- Preheat the oven to 180 degrees Celsius. Line the mold with baking paper.
- Mix the eggs, drained beans, fried and soft vegetables, tahini and breadcrumbs, 2 tablespoons of soy sauce, a teaspoon of marjoram, salt and pepper until smooth.
- Pour the batter into the mold and bake for an hour. Ready. Enjoy!
