Our 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

Oven

Pan

Grill
WHAT OUR CONSUMERS THINK
Write a review
Be the first to review this recipe
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