2 sheets of nori
1 can of chickpeas, drained and rinsed
1 can of green jackfruit in water not brine
80g leek, finely sliced
Sunflower or rapeseed oil
1/4 – 1/2t salt
2T dairy free unsweetened milk
50g gluten free breadcrumbs
Toast the nori in 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. 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.
Heat a little oil, fry the leeks on a low heat until soft. Add the leeks, chickpeas, salt and milk, blend till smooth, add to the large bowl and mix everything well.
Roll out between 2 sheets of greaseproof paper, cut into 10 slices. 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.
Pour a thin layer of oil into a frying pan, heat till very hot, fry the ‘fish’fingers on each side until browned and crispy. Drain on kitchen roll to get rid of any excess oil. Serve with avocado, sugarsnap peas with capers and vegan aioli.
Recipe from top chef, Day Radley. Day Radley will be appearing at VeggieWorld London. Visit www.veggieworld.uk for tickets.