Fishless Fingers

Serves:

4.714285
Average: 4.7 (7 votes)
Fishless Fingers

Ingredients: 

  • 2​ ​sheets​ ​of​ ​nori
  • 1​ ​can​ ​of​ ​chickpeas,​ ​drained​ ​and​ ​rinsed
  • 1​ ​can​ ​of​ ​GREEN​ ​jackfruit​ ​in​ ​WATER​ ​NOT​ ​BRINE
  • 80g​ ​leeks, ​finely​ ​sliced 
  • Sunflower​ ​or​ ​rapeseed​ ​oil
  • ¼-​​½ tsp ​salt
  • 2 tbsp​ ​unsweetened​ plant ​milk​ ​(optional — ​use​ ​this​ ​if​ ​the​ ​mixture​ ​is​ ​too​ ​dry​. ​If​ ​you​ ​can​ ​mould​ ​it you​ ​won't​ ​need​ ​this)
  • 50g​ ​gluten​ ​free​ ​breadcrumbs 

Method: 

  1. Toast​ ​the​ ​nori​ ​in ​a​ ​dry​ ​frying​ ​pan​ ​on​ ​a​ ​high​ ​heat​ ​until​ ​it​ ​starts​ ​to​ ​blacken​ ​and​ ​crumple.
  2. Put​ ​the​ ​nori​ ​into​ ​the​ ​chopper​ ​attachment​ ​of​ ​a​ ​hand​ ​blender​ ​or​ ​a​ ​food​ ​processor and grind​ ​into​ ​small​ ​flakes. Place it into a large bowl and set aside. 
  3. Next, blend the ​jackfruit​ ​using a​ ​blender​ ​or​ ​food​ ​processor​ ​and​ ​grind into​ ​flakes​ ​but​ ​not​ ​so​ ​much​ ​that​ ​it becomes​ ​mush. Put this into the​ ​large​ ​bowl with the nori and set aside.
  4. Heat​ ​a​ ​little​ ​oil,​ ​fry​ ​the​ ​leeks​ ​on​ ​a​ ​low​ ​heat​ ​until​ ​soft. Add​ ​the​​ ​chickpeas,​ ​salt​ ​and​ ​plant milk​ ​(if​ ​using) then ​blend​ ​until​ ​smooth. 
  5. Add​ ​this mix to​ ​the​ ​jackfruit and nori ​and stir ​everything​ ​well.
  6. Roll​ ​the mixture out​ ​between​ ​two​ ​sheets​ ​of​ ​greaseproof​ ​paper and​ ​cut​ ​into​ ​10​ ​slices. 
  7. Pour​ ​the​ ​breadcrumbs​ ​onto​ ​a​ ​plate. Take​ ​one​ ​slice​ ​of​ ​the​ ​mixture and​ ​squeeze​ ​between​ ​your​ ​hands (this​ ​will​ ​hold​ ​them​ ​together​ ​more​ ​when​ ​cooking). Roll​ each slice ​in​ ​the​ ​breadcrumbs until they are lightly covered. 
  8. Pour​ ​a​ ​thin​ ​layer​ ​of​ ​oil​ ​into​ ​a​ ​frying​ ​pan.​ ​Heat​ ​until​ ​very​ ​hot and ​fry​ ​the​ ​fishless​ ​fingers​ ​on​ ​each​ ​side​ ​until browned​ ​and​ ​crispy. 
  9. Drain​ ​on​ ​kitchen​ ​roll​ ​to​ ​get​ ​rid​ ​of​ ​any​ ​excess​ ​oil and serve​ ​with​ ​avocado,​ ​sugarsnap​ ​peas​, ​capers​ ​and​ ​aioli​. 

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