This recipe is borrowed from monastery menu for the lenting period. It’s a healthy pate cream, oil free and very tasty.
- 4-5 potatoes
- 250 g crushed walnuts
- 1-2 tablespoons tomato paste
- 1-2 tablespoons mustard
- Juice of ½ lemon
- Salt, pepper, finely diced garlic and onion to taste
- Peel potatoes and boil. Separate water after boiling, but don’t discard, you’ll need some when mashing potatoes.
- Mash potatoes, add nuts and all other ingredients. Mix with mixer and add spices and salt to taste.