1 cup of diced carrots (200g)
1 cup of fresh peas (200g)
1 cup of cut green beans (130g)
2 tablespoons of olive oil
2 boneless, skinless chicken breasts, cut into pieces (700g)
2 medium onions, chopped (200g),
1 tablespoon of minced parsley
4 medium tomatoes, peeled and seeded, cut into pieces (480g)
1/2 teaspoon of salt
10 slices of bread
1 cup of cottage cheese (250g)
1/2 teaspoon of curry powder
1 tablespoon of chopped pickles
2 egg whites
2 cups of canned palm heart, cut into rounds (370g)
1 cup of diced carrots (200g)
1 cup of fresh peas (200g)
1 cup of cut green beans (130g)
2 tablespoons of olive oil
2 boneless, skinless chicken breasts, cut into pieces (700g)
2 medium onions, chopped (200g),
1 tablespoon of minced parsley
4 medium tomatoes, peeled and seeded, cut into pieces (480g)
1/2 teaspoon of salt
10 slices of bread
1 cup of cottage cheese (250g)
1/2 teaspoon of curry powder
1 tablespoon of chopped pickles
2 egg whites
2 cups of canned palm heart, cut into rounds (370g)
In three small saucepans over high heat, cook the carrots, peas, and green beans in boiling water for about 10 minutes
Drain and reserve
Preheat the oven to 200°C (hot)
Butter a 7 cm x 11 cm x 28 cm terrine with olive oil. Reserve
In a medium saucepan, heat the olive oil over high heat
Saute the chicken, onion, parsley, tomato, and salt, stirring occasionally with a wooden spoon, until the chicken is opaque (about 15 minutes)
Transfer to a processor
Add the bread, cheese, curry powder, pickles, and egg whites, and process until smooth
In the terrine, alternate layers of batter and vegetables (carrots, peas, green beans, palm heart), starting and ending with the batter
Put it in the preheated oven until the cake is firm (about 40 minutes)
Let it cool
Serve warm or cold in the same terrine
Note: If you prefer, use frozen carrots, green beans, and peas
Instead of cooking, pass them through boiling water
233 calories per slice
