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    Smoky mackerel fish cakes, fried eggs & pickled beets

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    Smoky mackerel fish cakes, fried eggs & pickled beets

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    250-275g pack essential Waitrose Smoked Mackerel Fillets, skinned and flaked
    400g pack essential Waitrose Mashed Potato
    1 bunch salad onions, trimmed and thinly sliced
    3 tsp essential Waitrose Hot Horseradish Sauce
    1 tbsp plain flour, for dusting
    2 tbsp vegetable oil
    4 essential Waitrose Free Range Eggs
    ½ x jar essential Waitrose Pickled Sweet Baby Beetroot, drained, roughly chopped


    1. Preheat the oven to its lowest setting. Mix the fish, mash, onions, horseradish and a little seasoning together. Using floured hands, shape into 8 patties.

    2. Heat 1 tbsp oil in a large, non-stick frying pan, then cook the cakes for 5-7 minutes on each side until golden and crisp. Turn them carefully using a fish slice or a spatula. Keep warm in the oven.

    3. In the same frying pan, heat the remaining oil and fry the eggs for a couple of minutes. Season, then serve with the fish cakes and beetroot.


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