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Smoky mackerel fish cakes, fried eggs & pickled beets
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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.
Typical values per serving:
This recipe was first published in Thu Nov 09 10:36:00 GMT 2017.