'Fish' Fingers with Minted Mashed Peas
Here is a DELICIOUS! Spring recipe that most visitors who stay for tea just love. It’s certainly become one of our repertoire specials in our household! The kids love it! Let me know if you need a few more.
Ingredients
'Fish' Fingers
- 2 pckets firm tofu
- 1 lemon juice and zest
- 100 ml white wine vinegar
- 1 tbsp dijon mustard
- ¼ tsp ground black pepper
- 1.7 kg potatoes peeled and cut into quarters
- 100 grams plain four
- 1 tsp salt optional
- 200 ml soy milk
- 100 grams breadcrumbs panko
Tartare Sauce
- 1 cup cashew nuts
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley
- ½ tsp salt optional
- ½ tsp dill
- 1 lemon zest and juiced
- 2 tbsp capers chopped
- 3 picked gherkins chopped
- 200 grams minted peas
- ¼ tsp white wine vinegar
- 1 tbsp maple syrup
- bunch mint leaves chopped finely
Instructions
- Turn the oven to 220℃ ( 430℉) fan bake. In a heatproof bowl, soak the cashews in boiled water, set aside.
- Pat the tofu dry with paper towels or a clean tea towel, then slice each tofu into 8 fingers (giving you a total of 16). In a shallow dish mix together the lemon zest and juice of one lemon, white wine vinegar, Dijon mustard and ground black pepper. Place the tofu in the dish and leave to marinate.
- In a large pot, cover the potatoes with water, bring to a boil, reduce the heat and boil for 25 minutes or until the potatoes are tender. Drain and mash the potatoes with a few splashes of soy milk, and finally, whisk with a fork for a fluffier finish. Season to taste.
- Meanwhile, to make the batter, in a medium bowl whisk the plain flour and salt with 200 ml of soy milk. In another bowl empty the breadcrumbs.
- Take the tofu out of the marinade and drop them into the batter, toss to coat. Transfer to the breadcrumbs and coat well, place all breadcrumb-coated tofu to a lined baking tray. Bake for 25 minutes.
- To make the tartare sauce, in a high-speed blender, blend the drained cashews, ¾ cup water, onion powder, garlic powder, parsley, salt, dill, zest and juice of one lemon until smooth. Now add the chopped capers and gherkins, mix well and chill until needed.
- In a heat-proof bowl, pour boiled water over the peas, leave for 5 minutes. To make the pea vinaigrette mix together the white vinegar, maple syrup and mint, season to taste. Drain the peas and mash (you could mash roughly using a stick blender), then stir through the vinaigrette.
- Serve the ‘fish’ fingers with a dollop of mashed potatoes, mashed minted peas and lashings of tartare sauce. Enjoy
Tried this recipe?Let us know how it was!