Ingredients
1
Egg
1
Potato Shred
1
small Onion
1
tablespoon
Fresh Parsley
2
teaspoons
Sunflower Oil
4 
Birds Eye Fish Fingers
4
slices
Sour Dough
5
Black Olives
Method
- Peel and shred potato finely. Boil in water
- Cook Fish Fingers as per pack instructions
- Sautee diced onions in pan with sunflower oil to carmelise
- Mix egg with milk for scrambled egg. Gradually add to pan with onion, adding shredded potato
- Cook whilst mixing until cooked
- Mix through black olive and parsley
- Assemble on sour dough bread topping with Fish Fingers
Grill
Oven
Pan
Info per serving
KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
441.7
19.7
4.8
4.3
1.6
Percent of daily values
22
%28
%24
%5
%27
%* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.