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Vegetarian Chopped Liver
To serve – 6
Preparation time – 7-8 minutes
Cooking time – 8 minutes
A lighter and fresher alternative to chopped liver but tastes surprisingly very similar.
Nutritional count per serving
Energy 309kcal/1277kj; Protein 9g; Carbohydrate 11.1g of which sugars 6.2g; Fat 25.9g of which saturates 3.4g; Cholesterol 95mg; Calcium 64mg; Fibre 3.6g; Sodium 39mg
90 ml/ 6 tbsp vegetable oil, plus extra if necessary 3 onions, chopped 175-200 g/6-7 oz frozen peas 115-150 g/4-5 oz green beans, roughly chopped 15 walnuts, shelled and halved 3 eggs Salt and freshly ground black pepper Slices of rye bread or crisp matzos to serve.
- Boil the eggs in a pan of water for 4-5 minutes. Drain and plunge into cold water and leave until cold, then shell.
- Meanwhile, heat the oil in a pan, add the onions and fry until softened and lightly browned. Add the peas and beans and season to taste. Continue to cook until the beans and peas are tender and the beans are no longer bright green.
- Put the vegetables in a food processor, add the walnuts and eggs and process until the mixture forms a thick paste. Taste for seasoning and if the mixture seems a bit dry, add a little more oil and mix in thoroughly.
- Serve with slices of rye bread or matzos.
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