Vegetable Pate (Mock Chopped Liver) – a delicious recipe with yellow onion, eggs, walnut pieces, peas, vegetable oil, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Saute diced onions over a medium flame until they begin to caramelize. You want some of the onions to turn brown, but be careful not to burn.
2
Peel the hard-boiled eggs. Drain the peas, reserving some of the liquid.
3
In the bowl of a food processor add the eggs, nuts, peas (without the liquid) and half of the onions, along with the oil.
4
Process for a few minutes until the mixture begins to form a smooth paste. You may find you need to add a bit of the reserved liquid. The mixture should resemble a thick paste.
5
Pour the mixture into a bowl, add the remaining onions and oil. Season with salt and pepper. It's best to under-season at this point, as the flavors will meld. Cover and chill in the fridge, correcting the seasoning after several hours or before serving.
6
The pate is best served 12-24 hours after you make it. Remove from the fridge and allow it to come to room temperature for about 1/2 hour before serving.
496
kcal
Calories
46
g
Fat
13
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 large yellow onion, diced, 2 hard-boiled eggs, 3/4 cup walnut pieces, 1 15 oz can of peas, and more.
Yes, Vegetable Pate (Mock Chopped Liver) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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