Jackfruit Fish Fingers

Clearspring

Vegan jackfruit vegan 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.

Makes 10
Recipe Credit: Vegan Chef Day – Day Radley

Ingredients

  1. 1 jar Clearspring Organic Young Jackfruit Chunks, drained and rinsed
  2. 2 sheets Japanese sushi nori
  3. 1 jar or can of chickpeas, drained and rinsed
  4. 1 leek, finely sliced
  5. 1 tsp sunflower oil
  6. ¼ tsp sea salt
  7. 50g breadcrumbs

Preparation

  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.

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