Chunky Plant-Based Fish Finger Sandwich
Ingredients
- Moving Mountains plant-based fillets
- Water
- Sainsbury's golden breadcrumbs
- Rapeseed oil
Mayo components
- Hellmann's lighter than light mayo
- Lemon juice (1/2 tablespoon)
- Chopped parsley
- Ground black pepper
Serving items
- Warburton's sliced sandwich roll
- Lurpak spreadable
- Batchelor's mushy peas
- Salad (unspecified)
Preparation
Defrost the plant-based fillets and remove the crumb coating
Shape the fillets into 3 chunky fingers
Dip the shaped fingers in water
Coat with golden breadcrumbs
Spray with rapeseed oil
Cook until the crumb is swollen and golden
Mix the mayo with lemon juice, chopped parsley, and ground black pepper to make lemon and parsley mayo
Spread butter on the sandwich roll
Assemble the butty with cooked fish fingers, mushy peas, salad, and lemon and parsley mayo
Tips
Highly recommend using Moving Mountains plant-based fingers, but consider changing the coating if it's too thick
This is a plant-based alternative to fish fingers, ideal for vegetarian or vegan diets
