Adzuki beans pate


I made this pate for Christmas but it’s a great source of protein for everyday. Can be served on bread or as a meatloaf!


  • 500 g cooked adzuki beans (200g dry)
  • 2 carrots
  • 500 g mushrooms
  • 1 onion
  • 20 g oil + more for frying
  • 50 g oat flour
  • handful of smoked dried plums
  • 3 tsp smoked paprika
  • 1 tsp chili
  • 1/4 tsp nutmeg
  • 2 tsp oregano
  • 2 tsp majoram
  • 1 tsp thyme
  • salt, pepper


Soak around 200g of dry adzuki beans for 8-12 hours. Then replace the water and cook until soft (approx. 40min).
Wash and peel 2 medium sized carrots and cook until soft.
Peel and cut the onion.
Wash and slice the mushrooms. Heat up 2 tbsp of oil, add onion, mushrooms and fry.
Place the beans and carrots into food processor and blend. Add spices, oil and flour and combine together. Then add the mushrooms and process as you prefer. I blended it just a bit to leave some bigger pieces as wanted the pate to be more chunky. Try and adjust the taste if needed.
Take the loaf pan, grease the sides and cover with a bit of flour. Transfer half of the pate and place dried plums in the middle, then cover with other half. Bake in 200C for 1 hour although it may depend on the oven – check with a wood stick if not soft inside.
Best served on a piece of fresh bread.


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