Cheese-cheese pate with pumpkin seeds

Description

Offer a very simple, inexpensive, tasty, and even useful recipe of pate of cottage cheese and buckwheat with pumpkin seeds. This pate will serve as an excellent appetizer and will bring variety in the daily menu.

Ingredients

Buckwheat

180 g
Cheese

180 g
Garlic

2 tooth
Soy sauce

2 Tbsp
Parsley

10 g
Pumpkin seeds

70 g
Black pepper

0.25 tsp
Broth

2 Tbsp

Cooking

Boiled buckwheat (the best cook in the evening) and place in a blender.

Add pepper, broth (if not, just add boiling water) and soy sauce.

Grind until a homogeneous mass.

Add the cottage cheese.

Then add the chopped parsley and garlic, squeezed through a press. Mix well.

Pumpkin seeds place in blender (optionally you can fry the seeds on a dry pan for 5-7 mins on medium heat).

Chop, but not into crumbs.

From buckwheat and cottage cheese mixture to form balls the size of slightly larger than a walnut. The mass does not stick to hands, a little smakit the palm of your hand with cold water. Roll the balls in crushed seeds. Put into the refrigerator for 15-20 minutes.

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