Butter bean pâté with melba toast
This speedy pâté is ready in 15 minutes, the perfect last minute starter
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Vegetarian, Low-fat
- Heat the oil in a pan, then gently cook the shallot and garlic for 5 mins until softened. Transfer to a large bowl. Add the butter beans, then mash together until roughly puréed. Stir in the soured cream, parsley and seasoning. Cover and chill until ready to serve.
- Meanwhile, place the slices of bread under a medium grill and gently toast on both sides until light golden. Cut off the crusts and, using a long, sharp knife, split the bread in half, through the centre. Place the bread, untoasted-side up, under a low grill until it curls into a crisp, golden shell. Serve with the butter bean pâté and a sprig of parsley.
Per serving
149 kcalories, protein 8g, carbohydrate 24g, fat 3 g, saturated fat 1g, fibre 5g, salt 1.31 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/2961/
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Ingredients
- 1 tsp olive oil
- 1 shallot , finely chopped
- 1 garlic clove , finely chopped
- 400g can butter beans , drained
- 4 tbsp soured cream
- 2 tbsp chopped fresh parsley , plus sprigs to garnish
- 4 thin slices white bread
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 5 mins
Vegetarian, Low-fat
Ready in 15 minutes
Ingredients
- 1 tsp olive oil
- 1 shallot , finely chopped
- 1 garlic clove , finely chopped
- 400g can butter beans , drained
- 4 tbsp soured cream
- 2 tbsp chopped fresh parsley , plus sprigs to garnish
- 4 thin slices white bread
Per serving
149 kcalories, protein 8g, carbohydrate 24g, fat 3 g, saturated fat 1g, fibre 5g, salt 1.31 g
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10 July 2008
ange rated this recipe
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07 October 2010
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02 November 2011
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