Banana Blossom ‘Fish’ and Chips with Tartare Sauce and Crushed Peas

Servings: Serves 2

Nutritional Information:

Per serving (716g)

Calories 1081, Fat 29.2g, Saturates 4.6g, Carbohydrate 178.6g, Sugars 13.5g, Fibre 19.4g, Protein 28.4g, Salt 2g


Ingredients

For the 'fish'

For the breaded coating

200g (1 3/4 cups)
200ml (1 scant cup)
Water
100g (2/3 cups)

For the chips

3 medium

For the tartare sauce

For the crushed peas

Method

1

Firstly place the lemon juice, caper brine and gherkin pickling vinegar in a bowl; add the banana blossom pieces and leave to marinate for 30 minutes. Once marinated, wrap half a sheet of nori around each of the banana blossom pieces.

2

Next, for the bread coating, whisk 100g of the plain flour and all the water together to make a batter. Coat the banana blossom pieces in the remaining 100g of plain flour; then dip the pieces into the batter before coating them in the breadcrumbs. Place the coated blossoms into the fridge until ready to bake.

3

Next, pre-heat the oven to 200°C/400°F/ Gas 6. For the chips, cut the potatoes into approximately 2cm-thick sticks, add to a saucepan, fill the pan with water and bring to the boil. Boil for roughly 10 minutes or until the chips are starting to soften. Drain the chips in a colander, then transfer them to a baking tray, drizzle with the olive oil and set aside.

4

For the tartare sauce, using a stick blender, blend the soya milk, olive oil and cider vinegar until thick. Once blended, mix in the capers, gherkins and dill.

5

For the crushed peas, add the peas and butter to a pan over a medium heat. Cook for 5 minutes. Then add the mint sauce and mash with a potato masher or a fork.

6

Put both the banana blossoms and chips into the oven for 25-30 minutes, or air fry for 15 minutes. Serve with the crushed peas and tartare sauce.

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