Courgette pate
This courgette pate is a vegetarian's dream. A traditional Polish recipe, it can be enjoyed as a sandwich filler, or as a nibble or starter on crackers or toasted crostini. You could even enjoy it as a main.
Ingredients
Serves: 8
- 200g mushrooms, chopped
- 370g grated courgette
- 250g dried breadcrumbs
- 200g grated cheese
- 4 tablespoons oil
- 1 onion, chopped
- 3 eggs, separated
- 1 tablespoon all purpose seasoning
- 2 cloves garlic, crushed
- 1 pinch dried marjoram
- 1 tablespoon chopped fresh parsley
- salt and ground black pepper, to taste
Method
Prep:30min ›
Cook:1hr ›
Ready in:1hr30min
- Preheat the oven to 180 C / Gas 4. Grease a large loaf tin or grease and line with parchment.
- Cook the chopped mushrooms in a non-stick frying pan till they lose their liquid and all liquid has evaporated. Remove from heat.
- Combine the courgette, breadcrumbs, cheese, oil, onion, egg yolks, garlic, seasoning, marjoram, parsley, salt and pepper. Add the cooked mushrooms. Stir well to combine. If the mixture is too wet, add a little more breadcrumbs.
- Beat the egg whites till stiff. Carefully fold into the courgette mixture.
- Spoon the mixture into the prepared loaf tin. Smooth out the surface with the back of a spoon.
- Bake in the preheated oven for 1 hour. Remove from oven and let cool in the tin. Run a knife along the edges and turn out to cool completely while still warm. Enjoy once completely cool.
Video
Courgette pate
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Reviews & ratings
Average global rating:
(15)
Reviews in English (5)
This was delicious. Smelt amazing too when cooking. I used 200g of mature cheddar and I think it would have been fine with a little less. I also used only about half the breadcrumbs in the recipe. Was still great. - 27 Jun 2014
Amazing. Didn't have enough breadcrumbs so used less and some oatmeal. Worked fine. Have made it several times and been asked for recipe by everyone that's tried it ! - 21 Oct 2015
Very simple to make. I added less cheese and breadcrumbs. Everyone said it was delicious - 02 May 2015