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Carrot and Coriander Pate Recipe
|Carrots||1 Pound, grated (500 Gram)|
|Ground coriander||1 Tablespoon|
|Freshly squeezed orange juice||6 Fluid Ounce (175 Gram)|
|Water||1⁄2 Pint (300 Milliliter)|
|Medium fat soft cheese||2 Ounce (50 Gram)|
|Fresh coriander leaves||1 1⁄4 Ounce (30 Gram)|
|Crusty bread||1 (For Serving)|
Serving size: Complete recipe
Calories 589 Calories from Fat 151
% Daily Value*
Total Fat 16 g24.7%
Saturated Fat 4.9 g24.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1020.4 mg42.5%
Total Carbohydrates 101 g33.6%
Dietary Fiber 21.4 g85.7%
Sugars 41.2 g
Protein 17 g34.5%
Vitamin A 1567% Vitamin C 110.2%
Calcium 28.4% Iron 31.6%
*Based on a 2000 Calorie diet
Drain, cool and transfer to a blender or food processor with a little of the cooking liquid.
Add the soft cheese and coriander leaves and blend until smooth.
Season to taste and blend again.
Spoon into small dishes and chill before serving with crusty bread.