About this recipe: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.
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
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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.
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
Delicious, although I'd describe it as a loaf rather than a pate. I used 150g of cheese instead of 200g to cut down on fat. I also toasted the breadcrumbs. Even my husband who doesn't like courgettes said he loved it. - 16 Aug 2013