Mung Bean Pâté

Name: Mung Bean Pâté
Prep time: 14 min
Total time: 14 min
Ingredients: juice and zest of 1 lemon; 2 tablespoons capers, chopped; 2 onions and 1 garlic clove, peeled and chopped; 2 onions and 1 garlic clove, peeled and chopped; 600 ml/1 pint/2½ cups water; 4 tablespoons olive oil; 225 g/8 oz/1½ cups mung beans, pre-soaked; 100 g/4 oz/½ cup Ricotta cheese; 4 tablespoons parsley

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

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.

Ingredients

225 g/8 oz/1½ cups mung beans, pre-soaked
600

Starter
Lunch
Gluten-free
Vegetarian

Method

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.