Name: Kallo brown rice cakes with Mackeral Pate
Yield: 6
Ingredients: 80 g Smoked mackerel ((peppered) ); 10 g Organic Plain Goat's yoghurt; 1/4 Organic unwaxed lemon (juiced); 30 g walnuts; Handful of fresh coriander ((or dill, or parsley, if cannot find coriander)); 2 g Turmeric; 2 g Cayenne Pepper; 2 g Paprika; Black pepper (to taste (if using un-peppered mackerel))

Kallo brown rice cakes with Mackeral Pate

Servings

6

Servings

6

Kallo brown rice cakes with Mackeral Pate

Servings

6

Servings

6

Ingredients

80 g Smoked mackerel (peppered)
10 g Organic Plain Goat's yoghurt
1/4 Organic unwaxed lemon juiced
30 g walnuts
Handful of fresh coriander (or dill, or parsley, if cannot find coriander)
2 g turmeric
2 g cayenne pepper
2 g paprika
Black pepper to taste (if using un-peppered mackerel)

Servings:

Instructions

Remove skin from mackerel and place in blender/food processor. With all other ingredients ( apart from rice cakes
Spread about 1 teaspoon (5 ml) of the pate onto a ricecake and serve
or ease you can make a big batch and freeze half. The pat© stores well in the fridge for a couple of days in an air-tight container or freezes well. Can be used for fussy/non egg etc delegates.

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Kallo brown rice cakes with Mackeral Pate

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