Nutrition balance score
Great
Glycemic Index
63
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories609 kcal (30%)
Total Fat38.2 g (55%)
Carbs45.1 g (17%)
Sugars5.3 g (6%)
Protein21.6 g (43%)
Sodium671.1 mg (34%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 200ºC, gas mark 6. Cut the potato into small cubes.
Knife
OvenPreheatStep 2
On a large baking tray, toss the tablespoons of oil with the potato cubes, season and roast for 10 minutes.
OvenHeat
Baking sheetStep 3
Make a space at the side of the potatoes and add the fishcakes to the tray, then cook for a further 12 minutes.
OvenHeatStep 4
Add the kale to the tray and roast for 8-10 minutes until the kale has softened and the potatoes are golden and crispy. Ensure the fishcakes are cooked through and piping hot throughout.
OvenHeatStep 5
Stir the zhoug into everything on the tray and break up the fishcakes a little with a wooden spoon, keeping plenty of crispy batter intact.
Wooden SpoonStep 6
Fry the eggs in the teaspoon measure of oil
Step 7
Divide the hash mixture between plates and top each with an egg; season. Scatter over some chilli flakes, if liked, and drizzle with the amba sauce.
Notes
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Delicious
Easy
Go-to
One-dish
