Pate chinois

The recipe was born here in Canada. It was named Pate chinois (Chinese dough) probably after the Chinese who immigrated here a long time ago, of course in large numbers. As so numerous, they took part in road construction, deforestation, etc. Since such a large number of people had to be fed, this dish was often represented on the workers' menu. I am familiar with this version, which is very often on the menu of the inhabitants of the province of Quebec (French territory). The dish is very tasty and looks like our moussaka.

Preparation steps

Boil the potatoes, mash, add milk and margarine and make a puree.
Fry the meat until slightly browned, add the onion, diced carrot, garlic, parsley and spices.
Grease a small pan with oil, shake out the meat, flatten it a little by pressing lightly. Rinse the corn kernels a little through a strainer and cover the meat.
Shake the puree over the corn and slowly flatten. Put to bake in the oven at 200 degrees for 25-30 minutes. If desired, and I recommend grate it on top immediately after baking with a little Trappist cheese or similar.

Serving

The dish is very simple and quick to make. These Quebecois of mine (Kebecani) adore it and we have included it on our menu because it is really tasty and reminiscent of our moussaka. And the kids adore him!

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