Mung Bean Pâté

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a fairly smooth pâté which can be eaten as a first course, or as a light lunch with a salad. Eat with wholewheat bread or toast for complementary protein.


  • 225 g/8 oz/ cups mung beans, pre-soaked
  • 600 ml/1 pint/ cups water
  • 4 tablespoons olive oil
  • 2 onions and 1 garlic clove, peeled and chopped
  • juice and zest of 1 lemon
  • 2 tablespoons capers, chopped
  • 4 tablespoons parsley
  • 100 g/4 oz/½ cup Ricotta cheese


    Bring the beans to the boil in the water and simmer for 40 minutes. Heat the oil and cook the onions and garlic until soft. Stir in the beans, lemon juice and zest and blend to a rough purée. Stir in the capers, parsley and Ricotta. Place in a mould and chill for several hours. Turn out and serve.