Description
Very nutritious and juicy casserole with chickpeas, can be eaten hot or cold as a snack... I cook this dish in two versions, as a pate and as usual casserole. I prefer the paste that you just spread on bread)), But my husband prefers to "composition" was visible)
Ingredients
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Potatoes
1 piece
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Carrots
1 piece
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Celery root
0.333 piece
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Onion
1 piece
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Mushrooms
150 g
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Chickpeas
50 g
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Chicken egg
2 piece
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Greens
1 coup
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Spices
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Sunflower oil
Cooking
The chickpeas to soak in cold water for 4 hours, then water change and boil until tender (40-60 minutes). Salt the water at the end of cooking (!) otherwise the chickpeas (and all legumes) will be cooked longer. Cleaned.
The mushrooms, I picked oyster mushrooms, wash, cut and fry in vegetable oil with onions.
Potatoes, carrots and celery, boil " in uniform "
The greens, I took the dill and parsley, finely (or not finely, as you wish) cut.
As I cook the casserole and pie at the same time, then take the first one-half products, vegetables (pre-peeled) grate on a coarse grater, add the spices, herbs, fried mushrooms, chickpeas and egg. Mix thoroughly.
The second half the products sent to the blender.
Grind all until smooth, then add the egg and stir.
Tins of grease and sprinkle with breadcrumbs (can be flour or semolina).
The filled molds close foil. We put our future casserole and pie in a preheated 180 degree oven, cook for 20-25 min in the foil, then remove foil and give the dishes browned (about 10 minutes). Optionally, a casserole sprinkle with grated cheese.
Bon appetit!
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