Safta's Mock Liver (Green Bean and Pea Pâté)

Photo: Thomas J. Story

"My grandmother (safta is Hebrew for grandma) always made this mock liver because she felt it to be healthier than one made with liver and schmaltz (chicken fat)," says Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco. Bloom and Wise Sons co-owner Leo Beckerman put this fresh-tasting pâté on the menu for Passover.

Yield: Serves 12 (makes 2 1/2 cups)
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 62%
  • Protein: 3g
  • Fat: 5.9g
  • Saturated fat: 0.8g
  • Carbohydrate: 6.1g
  • Fiber: 1.9g
  • Sodium: 109mg
  • Cholesterol: 35mg


  • 2 large onions, cut in half lengthwise and thinly sliced
  • 1 1/2 tablespoons vegetable oil or olive oil
  • 2 large eggs
  • 1/2 pound green beans, ends trimmed, cut into 2-in. pieces
  • 1 cup shelled fresh English peas or frozen peas
  • 1/2 cup walnuts
  • 1 small garlic clove, peeled
  • About 3/4 tsp. kosher salt
  • About 1/2 tsp. pepper
  • Matzo crackers


  1. 1. Cook onions with oil in a medium saucepan over medium-low heat, stirring occasionally, until deep golden, 45 to 60 minutes. Let cool completely.
  2. 2. Meanwhile, hard-cook eggs in another saucepan for 10 minutes and continue with rest of recipe. Drain eggs, rinse under cool water, peel, and quarter.
  3. 3. Fill a third saucepan two-thirds full with water and bring to a boil over high heat. Add green beans and fresh peas, if using, and cook until barely tender, about 3 minutes; if using frozen peas, add during the last minute. Drain vegetables and rinse under cold water until cool.
  4. 4. Whirl nuts in a food processor until ground. Add eggs, green beans, peas, and garlic and pulse until mixture is smooth. Add onions (including any oil and juices from cooking), 3/4 tsp. salt, and 1/2 tsp. pepper and pulse just until onions are chopped. Season to taste with more salt and pepper if you like. Serve at room temperature, with matzo crackers.

Make ahead: Up to 1 day, chilled.

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