Broccoli and egg pate

Medium

Main dishes

Ingredients

Broccoli florets Hortex 200 g
Hard-boiled eggs 8
Red onion 1
Oil 2 tablespoons
Raw eggs 2
Polish garlic 2 cloves
Semolina 4 tablespoons
Natural yoghurt 3 tablespoons
Turmeric 1 teaspoon
Green lovage 2 teaspoons
Pepper 1 teaspoon
Herbal salt 2 teaspoons
Cayenne pepper a pinch

Do you also ...

Do you miss spring? I do. Mostly for fresh young vegetables, chives on hot bread with butter, Easter, tulips and all kinds of greenery.

Today I’ve prepared a vegetarian pate that is reminiscent of Spring and Easter in its colours and flavours.

It is cheap, quick to prepare and looks beautiful, by the way, see for yourself 😉

Preparation

Step 1

Take the egg yolks from the boiled eggs and mash them in a bowl. Mix in the spices, crushed garlic, raw eggs, semolina, and yogurt.

Step 2

Cut the onion into small cubes and sauté in oil until translucent. Cut the broccoli into smaller pieces and chop the boiled egg whites into cubes. Gently mix everything together with the egg mixture.

Step 3

Grease a loaf tin with butter or oil (preferably a disposable one for easier removal) or line a metal tin with baking paper. Bake at 180 degrees Celsius in a fan-assisted oven for about 50 minutes, until the top is golden brown.

Step 4

Allow the pate to cool completely before serving cold with horseradish sauce, tartare sauce, mayonnaise, or as in the recipe with yogurt, chives, and radish. Note: You can use other frozen green vegetables such as peas or green beans instead of broccoli.