Vegetable pate with zataar sauce

Prep. 10 mins

Cooking 5 mins

Serving 4

Easy

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

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.