Easy Sunflower Pate

Great for picnics, lunches or parties.

7 hours Prep: 25 minutes Cook: 35 minutes

270 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


Dry ingredients
1	cup	sunflower seeds	ground
1/2	cup	cornmeal
1/2	cup	nutritional yeast
3	teaspoons	parsley leaves
1 1/2	teaspoons	basil
1	teaspoon	thyme
3/4	teaspoon	sea salt
1/2	teaspoon	sage
1/4	teaspoon	sea kelp

Other ingredients
1	cup	potatoe	finely grated
1 1/3	cups	water
1/4	cup	sunflower oil
2	tablespoons	soy sauce, tamari
3	teaspoons	horseradish	prepared

Directions

Mix the dry ingredients together in a bowl.

Grate the potato and rinse it thoroughly to remove excess starch.

Squeeze and drain it after rinsing.

Add the remaining ingredients in the order given, stirring in the potato last.

Mix well.

Preheat the oven to 375F.

Generously oil a 9" glass pie plate and scoop in the pate mixture.

put in the oven and immediately turn the heat down to 350f.

Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely.

It may be reheated later if desired.

It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main dish.

May be served on crackers or bread.

Great for picnics, lunches or parties.

Keeps 7 days refrigerated or may be frozen into pie wedges.

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Nutrition Facts

Serving Size 119g

Amount per Serving

Calories 270 71% of calories from fat

	% Daily Value*
Total Fat 21.0g	33%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 663mg	28%
Total Carbohydrate 16.0g	5%
Dietary Fiber 4.0g	15%
Sugars 1.0g
Protein 7.0g	15%

Vitamin A	2%		Vitamin C	6%
Calcium	3%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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