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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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.
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
Energy | 2,254kJ/ 541kcals |
|---|---|
Fat | 36g |
Saturated Fat | 8.1g |
Carbohydrates | 25g |
Sugars | 8.5g |
Fibre | 4.3g |
Protein | 28g |
Salt | 1.6g |
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