Ingredients :
Zucchini – 500 g
Tomato – 1 piece.
Sunflower seeds – 60 g
Flax seeds – 40 g
Buckwheat or pea flour – 40 g
Dry red lentils – 250 g
Olive oil – 4 tbsp.
Salt, pepper to taste
Corn – 100 gr
Avocado – 1 piece.
Cream – 4 tbsp.
Pour water over lentils and cook for 15 minutes. Red lentils cook very quickly. Preheat the oven to 190 degrees. Zucchini are washed and grated. Grind flax seeds and sunflower seeds and add to the grated zucchini and chopped tomato. Then add the lentils, carefully draining the excess water from under them. Add flour, corn and all spices and knead the filling well with your hands. You can also add some extra spices if you want – coriander and thyme go very well with lentils. You can use a mix of Hmeli suneli or curry. Line a baking dish with baking paper and grease it with a little oil. Put stuffing in it and spread it out. Bake the paté for 40-45 minutes until the top is golden. For the sauce: mashed potato the avocado and cream into a puree, salt and pepper to taste and mix. A splash of fragrant olive oil can be added if desired.
Have a nice meal!
