200 g (8 oz) chick peas, cooked and drained
200 g (8 oz) red kidney beans, cooked and drained
1 hard-boiled egg, finely chopped
100 g (4 oz) canned mackerel fillets in tomato sauce
100 g (4 oz) finely chopped onion
40 g (1 1/2 oz) finely chopped onion
25 g (1 oz) slivered carrot
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) red wine
200 g (8 oz) red kidney beans, cooked and drained
1 hard-boiled egg, finely chopped
100 g (4 oz) canned mackerel fillets in tomato sauce
100 g (4 oz) finely chopped onion
40 g (1 1/2 oz) finely chopped onion
25 g (1 oz) slivered carrot
30 ml (2 tbsp) lemon juice
15 ml (1 tbsp) red wine
method
1. Combine all the ingredients in a large wooden chopping bowl.
2. Mash them into a paste with a fine and even consistency.
3. Spoon the mixture into a serving bowl.
4. Cover and chill for at least 2 hours.
5. Serve with crackers, dark bread or on a bed of lettuce.
2. Mash them into a paste with a fine and even consistency.
3. Spoon the mixture into a serving bowl.
4. Cover and chill for at least 2 hours.
5. Serve with crackers, dark bread or on a bed of lettuce.
serving amount
serves 6
rate this recipe
3.0
out of 10
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