Vegetarian 'Mock Liver' Pate

One 60g serving of this 'mock liver' pate is 2pp/approx 100kcal.

Here's how it works out if you eat more than one portion:

1=2pp, 2=4pp, 3=7pp, 4=9pp, 5=11pp, 6=13pp

It's pretty rich, so you probably wouldn't want more than 2 portions in one day but better to be safe than sorry!

It's traditionally spread on water biscuit crackers such as 'Table Water' or Matzo, so you will need to account for those.


You Will Need : Makes 6 portions

50g pecan nuts

3 medium onions

1/2 tin (110g drained) whole green beans

2 medium eggs

1 teaspoon low salt soy sauce

white pepper

dried herbs


Weigh out the pecan nuts then pop them on a metal baking tray. 

Bake in the oven at 180 degrees centigrade for approx. 20 minutes until a toasted dark colour. (Don't burn them!) The smell is divine.

While the pecans are baking, you can get on with the other processes.

First, you need to hard-boil the eggs. I find the best method is to cover them in cold water in a smallish pan. Bring to the boil and simmer for 7-8 minutes. As soon as your timer goes off, run them under cold water for a minute or so. This makes it easier to peel them and stops the yolks from turning an unappetising grey colour.

While the eggs are boiling, dice the onions fairly finely and fry gently in a little Frylight oil (I used the buttery variety). The onions need to be a rich, golden brown. The texture should be soft, not crispy. This could take 10-15 minutes. Season with a little white pepper, dried herbs and soy sauce while cooking.

Next, take the can of beans. Now, this is probably the most surprising ingredient to you...but this is where the genius lies!

Drain the beans and weigh out half of the can. If you look at the colour of these beans, they are a khaki, dull green. Now think of traditional liver pate which has that weird pinky/greeny tinge to its colour. The beans somehow help to replicate this!

O.K, so now you have the 4 main components to the dish. It's important to keep them separate at this stage. They will go into the food processor individually to ensure the best texture for your finished pate. This is because each ingredient has such a different texture from the next one, each requires its own chopping time. Don't be temped to 'sling it all in' together - it won't work!

Blend the toasted nuts first because they are your only dry ingredient.

Chop them to a lovely fine consistency, as fine as you can. Tip them into a mixing bowl.

(Looks a bit like minced liver?)

Next, blitz the fried onions.

Keep checking and dislodge any sections that stick to the side of the food processor. You want to turn the onion into a 'pulpy' texture.

Once you are happy with the onion, you can add the beans to the mixture.

Blend together until really smooth.

(It looks a bit like mashed avocado).

Tip the mixture into the mixing bowl with the chopped pecans.

Peel the hard-boiled eggs and place into the food processor.

(No need to clean it between ingredients).

Chop as finely as possible. Check and mix in any large pieces of egg white during the chopping process.

Tip the chopped egg into the bowl with all the other ingredients.

Now, mix everything together thoroughly and season to your personal taste using more white pepper, herbs and soy sauce. White pepper is a vital ingredient here-it's used in many eastern European dishes and will give you an authentic flavour. I always use low-salt soy sauce but you may prefer to add a little traditional or garlic salt instead.

Allow to cool. This is best served at room temperature, so if you refrigerate it, leave it out of the fridge for a good 30 minutes before serving.

Spread on crackers as an appetiser or starter.



Whenever I make pate, I weigh the whole amount then divide into portions in ramekins. This means I know the propoints/calories in the serving size and I'm not tempted to 'dip' into a large bowlful without weighing it first.

It's great to have in the fridge for a "Smash and Grab" moment.