Vegetarian Pea Pâté

    (13)
    30 min

    This delicious vegetarian pâté tastes great on toast. Serve on crostini for a colourful party nibble.


    18 people made this

    Ingredients
    Serves: 12 

    • 1 egg
    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 2 cloves garlic, chopped
    • 20 thin wheat crackers
    • 50g (2 oz) walnuts
    • 2 (200g) tins petits pois, drained
    • salt and freshly ground black pepper to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place egg in a small saucepan, and cover with cold water. Bring water to the boil, and immediately remove from heat. Cover, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. Heat oil in a frying pan over low heat, and add chopped onion. Cook, stirring occasionally, until brown and tender. Add chopped garlic, and sauté for 1 to 2 minutes. Remove the mixture from the frying pan, and set aside to cool.
    3. In a blender or food processor, finely chop crackers and walnuts. Mix in peas and onion mixture. Add the egg, and blend to a fine paste, adding water or oil if necessary to attain desired consistency. Season with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (12)

    by
    11

    I was just served this wonderful "mock" pate at a christmas party, and really was impressed. I would serve this to anyone and know it will be enjoyed. The texture, seasoning and color all suggest a true pate.  -  15 Dec 2002  (Review from Allrecipes US | Canada)

    by
    8

    I have made this pate for my birthday party. My boyfriend was really sceptical when he heard the ingredients (very plain), but he was quite pleased when he tried it. It is really delitious. I used it as a dip and it was a hit. Congratulations to Sandy for submitting great recipe.  -  27 Jun 2000  (Review from Allrecipes US | Canada)

    by
    7

    This pate was enjoyed by all at a dinner party that my sister gave. It is so delicious. The texture and taste is beyond incredible. I can't wait to make it for my guests someday. I also plan on using it as a filling for our work lunches. Thank you!!!!!!!  -  30 Apr 2000  (Review from Allrecipes US | Canada)

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