Name: Banana Blossom ‘fish’ and Chips
Prep time: 20 min
Cook time: 25 min
Yield: 2
Ingredients: FOR THE ‘FISH’; 2 tbsp lemon juice; 2 tbsp caper brine; 2 tbsp gherkin pickling vinegar; 4 banana blossom pieces; 2 sheets of nori seaweed, cut in half; FOR THE BREADED COATING; 200g (1¾ cups) plain/all-purpose flour; 200ml (1 scant cup) water; 100g (⅔ cup) breadcrumbs; FOR THE CHIPS; 3 medium potatoes; 3 tbsp olive oil; FOR THE TARTAR SAUCE; 60ml (¼ cup) soya milk; 120ml (½ cup) olive oil; ½ tbsp cider vinegar; 2 tbsp capers, chopped; 2 gherkins, finely diced; 1 dill sprig, chopped; FOR THE CRUSHED PEAS; 200g (1⅓ cup) frozen peas; 2 tbsp dairy-free butter; 1 tsp mint sauce

VMG Recipes