Small appetizers
Memory
This is a Helms household favourite!
Almond Pâté
This vegetable and nut pâté is a great source of protein. It can replace greaves and is perfect for spreading on crackers or toast.
Interesting facts
Keep refrigerated. This pâté can be frozen in individual portions or as a whole.
Servings
6 to 8
Prep time
25 minutes
Cooking time
55 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| vegetable oil | 30 ml (2 tablespoons) | |
| onions, diced | 2 | |
| cloves of garlic, minced | 4 | |
| mushrooms, diced | 250 ml (1 cup) | |
| chicken stock | 250 ml (1 cup) | |
| eggs | 3 | |
| almonds, finely chopped | 500 ml (2 cups) | |
| breadcrumbs | 250 ml (1 cup) | |
| soy sauce | 30 ml (2 tablespoons) | |
| dried marjoram | To taste | |
| dried basil | To taste |
Directions
- Position the baking rack in the middle of the oven. Preheat the oven to 350 °F (180 °C). Grease an 8 x 4-inch (20 x 10 cm) loaf pan.
- In a skillet, cook the onion, garlic and mushrooms in olive oil until the mushrooms are tender.
- Transfer to a large bowl. Add all of the other ingredients and mix well to form into a smooth paste.
- Add all of the other ingredients and mix well to form into a smooth paste.
- Spoon the dough into the loaf pan and spread it out evenly.
- Bake for 55 minutes.
- Let cool slightly before unmoulding.