I made this carrot pate by accident.
It was supposed to be a “roast” of carrots and seeds – pumpkin and sunflower, but instead of grinding seeds along with a carrot through a grinder, I decided to try the flour overlay. And I have a mixed pumpkin and sunflower flour.
It is not perfectly ground, but it is fine enough to create a smooth, almost perfect mass with the carrot.
I also grated raw carrots on a really small grater.
But the pate was great. And a tasty, albeit Almighty Admin says “too much turmeric.” I will tell you in secret that the Almighty senses even smallest traces of turmeric and pouts for days. Tomorrow I will be making roast without turmeric and I promise to report whether the Almighty liked it or not.
The whole pate experience is extremely simple and extremely fast to do. If you experiment with the size of meshes on the grater or the method of grinding seeds, you can get everything – pate, cutlets, meatloaf or meatballs.
I recommend it for Easter, because… first of all – carrots and grains, and that is what, on the occasion of the arrival of spring, should be found on our plates. Secondly – there is probably no second such opportunity to make different patties (even Christmas is more about roasted and fried food) and so much leftovers to fill up the freezer. Thirdly – it is simply nice and colorful. It will fit into a basket with a holy blessing, and on a table decorated with greenery and flowers.
And I’m not taking your time anymore. Please, here’s the recipe for carrot and seeds pate.
4 + 1 large carrots (about 40 – 50 dkg)
1 cup of sunflower seeds
1 cup of pumpkin seeds (peeled)
2 cloves of garlic
1 teaspoon of turmeric
0.5 teaspoons of ground ginger
0.5 teaspoons of ground coriander seeds
0.5 teaspoons of ground white pepper
a pinch of cinnamon
a pinch (or two) of nutmeg
1 teaspoon of salt (more or less, but the amount depends only on you)
- Wash four carrots, do not peel, just cut out the really ugly parts. Cut finely and cook until tender (you can even overcook it a bit).
- Mash the cooked carrots in a meat grinder or break up like mashed potatoes.
- Clean the raw carrots and peel, then grate on a grater. I tried on small meshes, but I think that much coarse grater will give the nicer effect.
- Sunflower and pumpkin seeds mill in a meat grinder (you can do this during grinding carrots). You can grind them twice to make them look more like flour. Or use a flour overlay if you have one in your grinder. If we want to obtain a more pronounced grain, we can crush the seeds in a mortar or put them in a bag and crush them with rolling. Remember that the less seeds are ground, the less tight the consistency of the pate will be.
- Peel garlic cloves and squeeze through the press. You can also grind it together with the cooked carrots.
- Ground carrots, grated carrot, ground seeds put into a bowl. Add garlic and the rest of the spices (except salt). Mix manually to combine everything (use gloves, they really save time and protect your hands).
- Now add half a teaspoon of salt. Again, mix thoroughly and check whether it should still be seasoned.
- Spread the form for the pate with fat and pour out the rest of the seeds (I used a silicone mold, so I skipped this step). Translate the mass into a mold, smooth it with a hand moistened with water.
- Preheat the oven to 200C (400F) and bake the pate about 45 minutes.
It tastes great cold or warm. In addition, it really deftly freezes. However, I recommend that you slice it before freezing.