Vegan Jackfruit (Fish-Free) Fish Fingers

Kids love these! Big kids love them too. The taste of the seaweed with the texture of the jackfruit makes this the perfect substitution for fish fingers. Plus it's a very easy recipe. Serve them with mashed potato and baked beans or steamed mangetout with capers and sliced avocado. 

Serves 10 pieces
preparation time - 20min
cooking time - 15min

Ingredients

• 1 Jar Clearspring Organic Young Jackfruit Chunks - Drained and rinsed
• 2 Sheets Clearspring Japanese Sushi Nori - Dried Sea Vegetable (Toasted)
• 1 Jar Clearspring Bio Kitchen Organic / Demeter Chickpeas - Drained and rinse
• 1 Leek - finely sliced
• 1 tsp Clearspring Organic Sunflower Oil
• ¼ tsp Clearspring Traditional Unrefined Sea Salt - Hand Harvested & Sundried
• 50g Clearspring Organic Gluten Free Brown Rice Breadcrumbs - Wholegrain

Method

1. Toast the nori is 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.
2. 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.
3. Heat a little oil, fry the leeks on a low heat until soft. Add the leeks, chickpeas, salt, blend untill smooth, add to the large bowl and mix everything well. Roll out between 2 sheets of greaseproof paper, cut into 10 slices
4. Pour the breadcrumbs onto a plate, take one slice of the mixture, squeeze between your hands (this will hold them together more when cooking), roll in the breadcrumbs. Do this with all of the mixture
5. 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
6. Drain on kitchen roll to get rid of any excess oil.

Serve with avocado, tomato salad or an aioli dip.

Chef

Vegan Chef Day - Day Radley

Day Radley is an international professional chef & food writer. Having healed her own toxic relationship with food she now helps women all over the world do the same.

She regularly writes for UK & International Food magazines, has been featured on Sky News. She works as health food consultant for international brands and as a personal chef and cooking teacher in London.

Day is considered a leading pioneer of simple modern simple cooking and is passionate about ditching the rules and making food and eating fun again.

Instagram: www.instagram.com/veganchefday
Website & Blog: www.veganchefday.com