Serves: 6-8 | Prep: 5 minutes | Cooking: 15 minutes | Dairy free – Vegetarian
INGREDIENTS
1 onion, chopped
1 celery stick, chopped
2 tablespoons extra virgin olive oil
1 garlic clove, chopped
100g button mushrooms, finely sliced
50g walnuts, chopped
175g cashews, finely ground
1 egg, beaten
A good pinch of paprika
A good pinch of dried thyme
Salt and black pepper
4 wholemeal pita bread, cut into triangles
SHOPPING LIST
1 onion
1 celery stick
Extra virgin olive oil
1 garlic clove
100g button mushrooms
50g walnuts
175g cashews
1 egg
Paprika
Dried thyme
4 wholemeal pita bread
UTENSILS LIST
Large frying pan
Sharp knives
Baking tray
Ramekin
Weighing scales
METHOD
- In a large frying pan, add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, till brown.
- Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste.
- Spoon into a ramekin and allow to cool.
- Pre-heat the oven to 200°C. Place the pita on a baking tray, toast until brown.
- Serve the walnut pâté with the pita on the side.
Tip: This pâté can be used in place of butter on sandwiches/wraps.