Meat and vegetable pate
10 portions - 1 a serving contains approx. 140 kcal
500 g lean meat
4 carrots
1 large celery
2 parsley
3 medium onions
dry graham bun (soaked and pressed)
2 eggs
2 tablespoons of oil
salt, pepper, grated nutmeg
Cook the diced meat for about half an hour in 2 liters of water. Add coarsely chopped vegetables and continue to cook 30 minutes. Pour off the decoction, which can be used to prepare soup, and let the remaining ingredients cool down. Grind meat and vegetables twice in a food processor, together with the bread roll. Combine everything in a bowl along with the eggs and olive oil (the mass should not be too dense, if it is, add a little stock). Put the mixture seasoned with spices into a baking tin lined with baking paper. Bake approx 40 minutes at 180 ° C. Perfect for sandwiches with horseradish or pickled cucumber.
