Broccoli And Cauliflower Pate Recipe

Summary

CourseVegetarian
Main Ingredient

Ingredients

 Peanut oil4 Fluid Ounce (120 Milliliter)
 Cauliflower florets1⁄2 Pound, divided
 Cauliflower florets1⁄2 Pound, divided into florets and rinsed (225 Gram)
 Onion4 Ounce, chopped (100 Gram)
 Potato1⁄2 Pound, peeled
 Green pepper1 , de-seeded and chopped
 Paprika pepper To Taste (1 Can)
 Red pepper1 , de-seeded and chopped
 Potato1⁄2 Pound, peeled, washed and cut into small cubes
 Paprika1 Pinch
 Ginger1 Pinch
 Lemon juice1 Tablespoon
 Mace1 Pinch
 Turmeric1 Pinch
 Black pepper1 Pinch
 Tomato puree2 Ounce (50 Gram)
 Broccoli1⁄2 Pound (225 Gram)
 Lemon1 , juiced
 Grated lemon rind1
 Garlic2 Clove (10 gm), peeled
 Cheese curd5 Ounce (150 Gram)
 Eggs4
 Sea salt To Taste
 Cheese2 Ounce, grated (50 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 1972 Calories from Fat 1411

% Daily Value*

Total Fat 159 g245.3%

Saturated Fat 39.7 g198.5%

Trans Fat 0 g

Cholesterol 713.5 mg

Sodium 1140.2 mg47.5%

Total Carbohydrates 97 g32.4%

Dietary Fiber 20.2 g80.8%

Sugars 20.6 g

Protein 55 g110.1%

Vitamin A 72.7% Vitamin C 628.9%

Calcium 81.4% Iron 51.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a large pan, heat the oil
2. Tip in the cauliflower, onion, peppers and potato cubes for 5 minutes
3. Add the spices to the stir fry and cook
4. Pour in the tomato puree and mix well
5. Pour in 1 pint (600 ml / 2 1/2 cups) water and boil for 15 to 20 minutes until the vegetables are cooked.
6. Drain the vegetables
7. Reserve the cooking liquid.

MAKING
8. To the cooking liquid of the vegetables, add the broccoli and boil on high for 12 minutes
9. Remove the liquid
10. Pour the liquid into a blender goblet
11. Add to it the lemon juice and rind, the garlic and curd cheese.
12. Blend till it is a thin puree
13. Blend this into the cauliflower and potato mixture.
14. Beat the eggs and stir them into the mixture. Add salt to taste.
15. Dice or roughly chop the broccoli and stir it into the mixture.
16. Tip the mixture into earthenware container of 1 pint (600 ml / 2 1/2 cups) capacity.
17. Sprinkle the grated cheese on the top.
18. Bake at 400°F/200°C (Gas Mark 6) for 45 minutes

FINALIZING
19. Cool and chill.

SERVING
20. Serve with fresh wholemeal bread or hot toast.
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