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Peanut Pate

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  Dry soybeans 2⁄3 Cup (10.67 tbs), cooked very tender
  Raw peanuts 1 1⁄2 Cup (24 tbs), cooked very tender
  Onions 1 1⁄2 Medium
  Garlic 1 Clove (5 gm)
  Soy sauce 2 Tablespoon
  Salt 1 Teaspoon
  Sunflower seeds/Sesame seeds 1 3⁄4 Cup (28 tbs), ground (About 21/3 Cup Meal)

Grind the cooked soybeans and peanuts in a food grinder, OR puree them in a blender, OR mash them with a fork.
Buzz in a blender the onions, garlic, and soy sauce, OR grate the onion and mince the garlic.
Combine the onion mixture with the beans; add the salt and sesame or sunflower meal.
Let the mixture sit for 24 hours so the flavors can mingle. If you let it sit at room temperature you will have a spread with a bit of a bite. After it sits you may freeze all or part of the pate.

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