ABOUT 8 SERVINGS
500 g dry soybean
1 carrot
1 parsley
1 kaiser roll (stale)
2 tablespoons of butter or oil
salt, pepper, 1 teaspoon marjoram, 1/2 teaspoon nutmeg, cumin (cumin) and ginger
1 tbsp tomato paste
3 eggs
About 24 hours before baking the pate, soak the soy: pour into a pan, pour cold water about 10 cm above the soy level and set aside to soak.
Strain the next day, pour in new water (approx. 5 cm above soy level) and bring to the boil. Reduce heat and cook covered for about 3 hours until tender. Salt at the end.
After this time, add the carrot and parsley peeled and grated on a grater with larger mesh. Boil for about 10 minutes (this time uncovered to get rid of the rest of the water). A few tablespoons of decoction may remain.
Set aside from heat, add spices and cool uncovered. Add the broken roll and press it into the center of the soybean. Set aside to the next day if we have time or continue the preparation after soaking the roll (about 20 minutes) and completely cooling the ingredients.
Grind the whole in a mixer or grinder, with the addition of butter or olive oil and tomato concentrate. Season with salt and pepper.
At the end, mix with the yolks. Proteins beat rigidly and thoroughly combine with the mass.
Transfer to a cake mold lined with baking paper. Bake uncovered in an oven preheated to 180 degrees C for about 45 minutes. Remove, cool, put in the fridge overnight.
