A delicious vegan version of a fish burger. We make our 'fish' out of tofu, using nori sheets to give it that taste of the sea, and then breadcrumb it. It's served with a lovely vegan tartare sauce – perfect in a bun with some hot fries!
Prepare the Cashews:Fill and boil the kettle. In a bowl, cover the cashew nuts with boiling water and leave them to soak while you prepare the other ingredients. Ideally, let them soak for 10 minutes.
Make the Tartare Sauce:Roughly chop the capers, gherkins, and parsley. Mix them with the vegan mayo and mustard. Leave the tartare sauce in the fridge until your Filet 'no' Fish burgers are cooked.
Prepare the Burgers:Drain and rinse the chickpeas. Drain the cashew nuts. Press the tofu to remove any excess moisture. In a food processor, add the chickpeas, tofu, nori powder, salt, garlic powder, and the drained cashew nuts. Pulse blend until smooth but with some texture.
Shape the Burgers:Remove the mixture from the food processor and shape it into 4 square-shaped burgers (each approximately 100-120g).
Prepare the Breadcrumb Mixture:Blend the breadcrumb ingredients until you have fine breadcrumbs.
Make the Flax Egg:In a cup, mix the ground flaxseed with water. Set it aside to thicken. Once thickened, mix with the oat milk.
Set Up Your Breading Station:Put the flour in a large, flat bowl or plate.Transfer the flax egg mixture to another flat bowl or plate.In a third flat bowl, mix the breadcrumbs, turmeric, paprika, nutritional yeast, and salt.
Bread the Burgers:First, dip one burger at a time into the flour, ensuring it's completely covered. Then, move it to the flax egg mixture and coat it well on all sides. Finally, coat it with the breadcrumb mixture on all sides. Tip: Use one hand for the flax egg stage and the other for the breadcrumb stage to keep things cleaner. Repeat until all burgers are coated. If the burgers are delicate, use a burger turner to handle them carefully.
Cook the Burgers:Heat 2 tbsp of oil in a non-stick frying pan on high heat. Reduce to medium heat, then add the burgers a few at a time, ensuring they have space to brown evenly on all sides. Repeat until all the burgers are cooked.
Assemble the Burgers:Lightly toast the buns. Spread tartare sauce on both halves of each bun, add a slice of vegan cheese, and top with the Filet 'no' Fish burger. Enjoy!
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