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1 large can string beans (not French-style), drained
Transfer to mixing bowl. Add walnuts and corn flake crumbs and mix all together until well blended. Add fried onions, salt and pepper and mix. If more moisture is needed add some olive oil. Refrigerate overnight (or at least for a few hours).
Poster's Notes:
I serve on individual plates using ice cream scoop, I place a scoop on a lettuce leaf, surround with a few tomato slices and grate radish on top of the "liver." I use black radish if available. You could probably use daikon for this as well. If you have the time you can mix the radish with salt, pepper and a little olive oil before putting on the "liver." This makes a lovely appetizer for Shabbat dinner.
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
4 hard boiled eggs
1/2 cup walnuts, finely chopped
1/2 cup corn flake crumbs
2 medium onions, diced and fried to golden brown
Olive oil
Salt and pepper to taste
This recipe is a family favorite and has been passed around quite a bit. Make it a day in advance and it looks like chopped liver as well, as the nuts have a chance to "change" the color of the mixture to more of a "liver look."