Leek, Egg and Cashew Pate

4 servings

50 minutes

A great appetizer where the onion plays the starring role, but its brightness is gently softened by the ingredients that surround it. Don't try to avoid the cashews and don't get roasted cashews - the nut should be raw and in exactly the amount specified in the recipe.

Energy value per serving

• Calories: 299
• Proteins: 10.9g
• Fats: 24.6g
• Carbohydrates: 9.4g

Ingredients

• Leek: 350 g
• Chicken egg: 3 pc
• Raw cashews: 50 g
• Olive mayonnaise: 1 tbsp
• Salt: pinch
• Refined oil: 2 tbsp
• Dill: 10 g

Cooking steps

1. Slice the onion into rings (if using young leaves, clean them, wash well, and chop finely). Send to a hot pan after adding vegetable oil. Cook the onion until ready, add finely chopped dill and a pinch of salt (or to taste). Let it cool.

   Required ingredients:

   • Leek: 350 g
   • Refined oil: 2 tablespoons
   • Dill: 10 g
   • Salt:  pinch

2. Boil the eggs hard and peel them.

   Required ingredients:

   • Chicken egg: 3 pieces

3. Chop the cashews in a blender.

   Required ingredients:

   • Raw cashews: 50 g

4. Chop onion and eggs in a blender. Combine with cashews and add mayonnaise. Mix everything thoroughly.

   Required ingredients:

   • Leek: 350 g
   • Chicken egg: 3 pieces
   • Raw cashews: 50 g
   • Olive mayonnaise: 1 tablespoon