|Source||Jason Frishman, FolkFoods|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
This vegetarian pate is great to put out when youre having friends over, and its one of those recipes where you keep coming back for more! It also makes a nice sandwich on toasted rye bread, with fresh, thinly sliced onion and a warm-from-the-garden tomato.
Boil eggs. Fry onion in oil and salt for about 10 minutes, on medium heat, until becoming browned. Add peas/green beans and sauté for another approximately 10 minutes – until they are quite tender. Combine everything in a blender or food processor and pulse to a good paste. Adjust salt as needed. Serve with cut-up cucumbers, carrots, other vegetables of choice, or crusty bread/crackers.