Vegan Fish Fillet

Well I had a craving for McDonalds Fillet O Fish. So, I decided to create this recipe. It came out amazing. This fish fillet had the right amount of crunch, a subtle fish flavor and that nostalgic taste I remembered, but it was all grown up.

What I love about this recipe is the endless meal creations I can make. These can stay in the refrigerator for up to five days. This makes them excellent for leftovers the next day or lunch.

1 package firm tofu (pressed)

1 can heart of palms (drained and broken down into smaller pieces with a fork, place seaweed and hearth of palms in a small bowl and marinate for 1 hour)

1 cup chickpea flour

1/3 cup all purpose flour

1 tsp salt

1 tbsp furikake

1 package seaweed (cut into small pieces)

1/2 cup panko bread crumbs

1/3 cup grapeseed oil (for frying)

In a cast iron skillet add grapeseed oil and heat on medium.

In a food processor using the dough blade accessory, place the pressed tofu, the marinated heart of palms, chickpea flour, all purpose flour and salt. Use the dough setting to combine the ingredients.

In a shallow bowl add the panko bread crumbs.

Remove the mixture from the food processor and place in a bowl. Gently mix to make sure the ingredients are all incorporated. The mixture will be a bit sticky. Use a 1/3 cup measuring scoop to remove a small amount of mixture, place mixture in the bowl with the panko bread crumbs. Press the bread crumbs onto the mixture. Flatten the mixture to create a round patty. Use a spatula to transfer the fish fillet patty to the skillet.

Brown the fish fillet patty on both sides then transfer to a plate lined with paper towel to absorb excess oil.

Garnish with lemons and green onions.

Enjoy

You can enjoy your fish fillet with a squeeze of lemon and tarter sauce

Sides Suggestions: a salad, french fries, beans and rice, fried sweet plantains, mashed potatoes and gravy or make a fish sandwich.

Makes 6 patties

*Note: To press your tofu simply remove tofu from its package, wrap tofu in a kitchen towel and place the tofu package upside down on a plate. Place the wrapped tofu on top of the upside down tofu package. Take heavy object and place it on top. I use my cast iron skillet).

I used seasoned seaweed snack pack for this recipe. You can purchase in most supermarkets international isle or your local asian markets.