Unfortunately more and more people have allergies and have to eliminate eggs, milk products and gluten from their diets. If you are one of them, this recipe is especially made for you 🙂
In addition, I like this recipe because almost all the same ingredients can cook two dishes. Is it not great?
Ingredients (for 2 portions of pate or 1 portion of pate and 8 fish balls):
- 200g white wild fish (I recommend you to take a cod fillet or swordfish)
- 5 hokaido pumpkin, peeled (seeds removed)
- 1 sweet potato, peeled and chopped
1 parsley
2 carrots, peeled and chopped
2 onions, finely chopped
3 cloves of garlic
1 tsp of salt
1 tbsp of red sweet paprika powder - 1 tsp of lemongrass powder
1 tsp of marjoram - 1 tsp of curry powder
- 1 tsp of hot red paprika
1 tbsp of ghee butter - 3 tbsps of rapeseed oil
- 80 ml of almond milk
Mix all ingredients, except the onion, butter and 1 tbsp of oil in a blender. Then stir in the butter, oil and onion.
Option 1 for the pate: cook in an ovenproof dish in an oven for approximately 45 minutes at a temperature of 200C.
Option 2 for fish balls: use a dessert spoon for each ball, shallow fry in rapeseed oil for approximately 10 – 15 minutes, turning occasionally, till golden brown.
