Vegan Fishless Fillet and Chips
Ingredients
- Rice noodles
- 2 sheets of nori seaweed
- 6 large radishes
- 1 tablespoon cornflour
- 30g homepride plain flour
- Salt
- White pepper
- Pinch of turmeric
- 1 teaspoon baking powder
- 1/2 tablespoon lemon juice
- 50ml lemonade
- Hot oil for frying
- Potatoes for chips
- No added sugar tomato sauce
- Salad greens
Preparation
Cook the rice noodles in stock made from 2 sheets of nori seaweed boiled in water. Drain and set aside.
Peel and finely grate the radishes to mimic fish texture. Add cornflour to bind the mixture. Shape and wrap it in sprayed greaseproof paper.
Prepare the batter by mixing 30g homepride plain flour, salt, white pepper, pinch of turmeric, and baking powder.
Add 1/2 tablespoon lemon juice and 50ml lemonade to the batter and mix until smooth.
Dip the radish mixture in the batter to coat it evenly.
Heat oil in a wok and fry the coated radish mixture until golden and crispy. Flip over for even frying.
Prepare chips using an Actifry or similar appliance.
Serve the vegan fishless fillet and chips with no added sugar tomato sauce and a side salad.