Vegan 'Fish' Fingers
“A great weeknight dinner. These vegan fish fingers can be served with mash and peas or avocado, mayonnaise and mangetout.”
Prep time - 30 minutes
Cook time - 15 minutes
Difficulty - Medium
Serves / makes - 8-10 fingers
Ingredients
2 sheets of nori
1 can of chickpeas, drained and rinsed
1 can of GREEN jackfruit in WATER NOT BRINE
80g leek, finely sliced
Sunflower or rapeseed oil
1/4 - 1/2t salt
50g gluten free breadcrumbs
Equipment
Frying pan
Chopper attachment of a hand blender or food processor
Plate
Method
Toast the nori in a dry frying pan on a high heat until it starts to blacken and crumple.
Put the nori into the chopper attachment of a hand blender or a food processor. Grind until it is small flakes, put into a large bowl.
Add the jackfruit to the blender or food processor and mix until it is flakes but not so much that it becomes mush, put this into the large bowl.
Heat a little oil, fry the leeks on a low heat until soft.
Add the leeks, chickpeas, salt and milk (if using), to the blender, blend till smooth, add to the large bowl and mix everything well. Take a small handful of the mixture, squeeze it between your hands then roll into a sausage shape.
Pour the breadcrumbs onto a plate, take one of the fingers, roll in the breadcrumbs. Do this with all of the mixture.
Pour a thin layer of oil into a frying pan, heat till very hot, fry the 'fish'fingers on each side till browned and crispy. Drain on kitchen roll to get rid of any excess oil.
Serve with avocado, sugarsnap peas with capers and aioli.
