Try these delicious Tesco fishcakes made with oil-rich smoked mackerel for an easy midweek meal.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
Flake the mackerel and pop into a bowl. Squeeze the moisture out of the grated potatoes and add to the mackerel, along with the egg. Add the thyme and some pepper (but no salt as mackerel is salty enough) and work the mixture with your hands. Form into 8 cakes. Place the breadcrumbs into a shallow bowl. Dip each fishcake into the breadcrumbs to coat.
Place the fishcakes on the baking tray and pop into the oven. Bake for 20 minutes, gently flipping them half way through.
While the fishcakes are cooking prepare the salad. Blanch the beans in boiling water for 3 minutes then drain. Toss with the olive oil and garlic, and sprinkle with the feta and pomegranate seeds.
Serve the fishcakes with the salad and lemon wedges.