Smoky mackerel fish cakes, fried eggs & pickled beets

Name: Smoky mackerel fish cakes, fried eggs & pickled beets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Essential Smoked Mackerel Fillets, skinned and flaked; 400 g pack Essential Mashed Potatoes; 1 bunch salad onions, trimmed and thinly sliced; 3 tsp Essential Hot Horseradish Sauce; 1 tbsp Essential Plain Flour, for dusting; 2 tbsp Essential Vegetable Oil, plus a little for dressing, if liked; 4 Essential Free Range White Eggs; 447 g jar Essential Pickled Sweet Baby Beetroot, drained and quartered; 100 g watercress, to serve (optional)

Ready-made mash makes fish cakes so simple to put together. The richness of smoked mackerel benefits from sharp contrast - horseradish sauce, beetroot and peppery watercress balance things out perfectly.

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Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g Essential Smoked Mackerel Fillets, skinned and flaked
400g pack Essential Mashed Potatoes
1 bunch salad onions, trimmed and thinly sliced
3 tsp Essential Hot Horseradish Sauce
1 tbsp Essential Plain Flour, for dusting
2 tbsp Essential Vegetable Oil, plus a little for dressing, if liked
4 Essential Free Range White Eggs
½ x 447g jar Essential Pickled Sweet Baby Beetroot, drained and quartered
100g watercress, to serve (optional)

Preheat the oven to its lowest setting. Mix together the fish, mash, salad onions, horseradish and a little seasoning. Using floured hands, shape into 8 patties.
Heat 1 tbsp oil in a large, nonstick frying pan, then cook the cakes for 5-7 minutes on each side, turning them carefully using a fish slice or spatula, until golden, crisp and piping hot throughout. Keep warm in the oven.
In the same frying pan, heat the remaining oil and fry the eggs for a couple of minutes, until the whites are set. Tumble the beets and watercress together, adding seasoning and a dash more oil if liked. Serve with the fish cakes and eggs.

Cook’s tip

Make the fish cakes up to the end of step 1, then chill or freeze until needed. They will keep in the fridge for 2 days and up to 1 month in the freezer.

As the smoked mackerel is already cooked, these fish cakes would be ideal to cook in an airfryer, if you have one. Cook until crisp and piping hot throughout, following manufacturer instructions.

Typical values per serving when made using specific products in recipe