Smoky mackerel fish cakes, fried eggs & pickled beets
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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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
1/2 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
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
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