Fishless Fingers

Fishless Fingers

Amazing recipe! Give it a go, it’s really not difficult. You’ll find Essential Trading’s green jackfruit in a health food shop or Ocado and other brands are available in Asian grocers. Nori and nori sprinkles are available in one version or other in larger supermarket branches, Oriental grocers or health food shops. Whole sheets of nori are much cheaper but need to be crumbled first, unlike the sprinkles.

(If you don’t have time, try Quorn vegan fish fingers or other vegan brands!)

Easy recipeEasy Gluten free Wheat free Kid recipe
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Preparation time

Cook time

Cuisine

United States and Canada

Meal

  • mains
  • lunches

Ingredients

  • 2​ ​sheets​ ​of​ ​nori OR a pack of Nori sprinkles
  • 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

Instructions

  1. If using nori sprinkles, jump to stage 4.
  2. Toast​ ​the​ ​nori​ ​in ​a​ ​dry​ ​frying​ ​pan​ ​on​ ​a​ ​high​ ​heat​ ​until​ ​it​ ​starts​ ​to​ ​blacken​ ​and​ ​crumple.
  3. 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.
  4. 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.
  5. 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.
  6. Add​ ​this mix to​ ​the​ ​jackfruit and nori ​and stir ​everything​ ​well.
  7. Roll​ ​the mixture out​ ​between​ ​two​ ​sheets​ ​of​ ​greaseproof​ ​paper and​ ​cut​ ​into​ ​10​ ​slices.
  8. 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.
  9. 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.
  10. Drain​ ​on​ ​kitchen​ ​roll​ ​to​ ​get​ ​rid​ ​of​ ​any​ ​excess​ ​oil and serve​ ​with​ ​avocado,​ ​sugarsnap​ ​peas​, ​capers​ ​and​ ​aioli (garlic mayo)​.

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