Vegetable pate with zataar sauce

Vegetable pate with zataar sauce

Prep. 10 mins
Cooking 5 mins
Serving 4

INGREDIENTS Measurements


1/2 kilo boiled potatoes peeled and mashed
1 Medium onion, chopped
1 carrot, grated
1/2 cup celery, finely chopped
salt and pepper
1 egg white
1 1/4 cup flour
2 eggs, beaten
1 cup breadcrumbs

  Zataar sauce

3 Tablespoons zataar mixture (ground zataar with sesame)
2 Tablespoon olive oil
1 Tablespoon honey
Fresh greens for serving



  • - Combine potatoes with onion, carrot and celery in a bowl.
  • - Season with salt and pepper; add egg white and ¼ cup of flour.
  • - Mix ingredients using hand or wooden spoon till well combined.
  • - Shape into pate (1.5 cm thickness and 7 cm diameter).
  • - Heat oil in a frying pan on 160 degree Celsius.
  • - Dredge each pate in remaining flour, coat with eggs, and then dredge in breadcrumbs (make sure pate is fully coatedon each step).
  • - Fry pate for about 5 minutes or until golden brown.
  • - Transfer to paper towel to drain, let cool.
  • - Mix zataar mixture with olive oil and honey till thickened.
  • - Arrange pate on bed of greens with zataar sauce.

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