Salmon fishcake traybake hash
Waitrose and Partners

Salmon fishcake traybake hash

Try this quick, easy and fragrant week night supper

    • Serves2
    • CourseMain meal
    • Prepare10 mins
    • Cook35 mins
    • Total time45 mins

    Ingredients

    • 2 tbsp olive oil, plus 1 tsp
    • 1 large potato, cut into small cubes
    • 290g pack Waitrose 2 Melt in the Middle Salmon Fishcakes
    • 1/2 x 250g pack kale
    • 3 tbsp Cooks’ Ingredients Zhoug Paste
    • 2 eggs
    • 1 pinch chilli flakes, to serve (optional)
    • Cooks' Ingredients Mango Amba Sauce, to serve

    Method

    1. Preheat the oven to 200ºC, gas mark 6. On a large baking tray, toss 2 tbsp oil with the potato cubes, season and roast for 10 minutes. Make a space at the side of the potatoes and add the fishcakes to the tray, then cook for a further 12 minutes. 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.

    2. 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. Fry the eggs in 1 tsp oil. Divide the hash mixture between 2 plates and top each with an egg; season. Scatter over some chilli flakes, if liked, and drizzle with the amba sauce.

    Cook’s tip

    Originating in Yemeni cuisine, zhoug is a spicy, fragrant sauce containing coriander, garlic and chilli.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,317kJ/ 557kcals

    Fat

    38g

    Saturated Fat

    6.2g

    Carbohydrates

    36g

    Sugars

    3.5g

    Fibre

    7.1g

    Protein

    13g

    Salt

    1.2g