We’ve joined forces with our sustainable friends Sea Sisters to create this comforting dish that is perfect for breakfast or lunch. Delicious proof that bringing the land and the sea together can create something truly delicious. Feel free to mix up the herbs as you see fit – chervil or parsley would work just as well as chives.
Preparation time
15 – 20 minutes
Cook time
20 – 25 minutes
Serves
4
Ingredients
- 1 tin of Sea Sisters Cornish sardines with chilli oil
- 2 medium potatoes, peeled
- 20g butter
- 1 tbls of capers, roughly chopped
- 2 tbls of extra virgin olive oil
- 1 small bunch of chives, finely chopped
- 4 Respectful eggs
- Sea salt and freshly ground black pepper
Method
- Cube the potatoes and place them in a pan with a good pinch of salt, cover with fresh water and bring to a gentle simmer on the hot plate. Cook until the potatoes and tender. Drain and allow to steam for 5 minutes. Return the potatoes to the pan along with 2/3 of the butter, a good pinch of salt and plenty of freshly ground black pepper. Mash well.
- Remove the sardines from the tin and flake the fish into the mash, keeping an eye out for any little bones as you go. Add the capers and chives then fold everything together. Form the mix into four cakes or 8 smaller ones if you prefer. Set these in the fridge to chill.
- When you’re ready to cook the potato cakes. Place a medium sized non-stick frying pan over a medium heat, add ½ the olive oil and when it’s hot carefully add the cakes and for 4 – 5 mins on each side until crisp and golden. Lift the Smoky mackerel potato cakes out of the pan and onto warm plates.
- Give the pan quick wipe out and return to the heat. Add the remaining olive oil and the last of the butter and when it’s hot and bubbling away crack in the eggs one at a time and season them lightly. Fry the eggs for 1 – 2 minutes, or until they are done to your liking.
- Serve the fried eggs on top of the potato cakes with a sprinkling of extra chives and a nice hot cup of tea!
Find more delicious recipes here!
