Recession 2009 Pate Balls
Dive into a taste of comfort and creativity with these Recession 2009 Pâté Balls, a budget-friendly yet luxurious appetizer that transforms simple ingredients into an irresistible treat. Made with savory chicken livers sautéed with garlic, onions, and thyme, this smooth and creamy pâté is rolled into bite-sized balls, coated in crunchy panko breadcrumbs, and fried to golden perfection. Perfect as an elegant party starter or a flavorful snack, these crispy pâté bites pair wonderfully with mustard or your favorite dipping sauce. Ready in under an hour, this nostalgic recipe combines affordability with gourmet flair, making it a must-try for fans of rich, homestyle dishes. Optimize your dining experience with this delicious vintage-inspired creation!
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Recipe Information
Ingredients
- 250 grams Chicken livers
- 50 grams Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 0.5 teaspoons Dried thyme
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Heavy cream
- 1 cup Panko breadcrumbs
- 2 tablespoons Vegetable oil
- 0.5 cup Flour
- 2 large Eggs
Instructions
Rinse the chicken livers thoroughly under cold water and pat dry with a paper towel.
Finely chop the onion and mince the garlic.
In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.
Add the chicken livers to the pan along with the dried thyme, salt, and black pepper. Cook, stirring occasionally, until the livers are browned on the outside but still slightly pink in the center, about 5-7 minutes.
Transfer the liver mixture to a food processor. Add the heavy cream and blend until smooth. Allow the pâté to cool to room temperature.
Using a tablespoon, scoop out portions of the pâté and roll them into small balls, placing them on a parchment-lined tray.
Set up a breading station with three bowls: one with the flour, one with the beaten eggs, and one with the panko breadcrumbs.
Roll each pâté ball in flour, dip it in the egg, and then coat it with breadcrumbs. Place back on the tray and repeat for all the balls.
Heat the vegetable oil in a skillet over medium heat. Fry the pâté balls in batches until golden brown and crispy on all sides, about 2-3 minutes per batch.
Transfer the fried pâté balls to a paper towel-lined plate to drain excess oil.
Serve warm as an appetizer or snack. Enjoy with a side of mustard or a light dipping sauce, if desired.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 26.4 g | ||
| Cholesterol | 1300 mg | 433% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 11.8 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 182 mg | 14% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
