Fishless fish fingers, made with jackfruit, white beans and nori! I love making delicious plant-based protein bombs like this. They make powerful options for quick bites and on-the-go meals as well as an add-on protein element to salads. This one turned out great with a wonderful, fish-like texture due to the jackfruit. The nori brings in the sea taste, the white beans boost the protein content, and capers deliver the acidity to brighten things up. This became a family favorite real fast 🙂 The recipe is below.
- 2 nori sheets
- 2 tablespoons coconut oil more for pan frying
- 1 medium red onion chopped
- 1 can 9.9oz jack fruit, drained
- 1/2 cup cooked white beans
- 2 tablespoons capers
- 1 teaspoon dijon mustard
- 1 tablespoon nutritional yeast
- a pinch of turmeric
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1/2 cup bread crumbs
Toast the nori sheets one by one in a pan until they get crisp and easy to crumble.
In a food processor, crumble the nori sheets into small flakes. Transfer to a large bowl and set aside.
Pulse the jackfruit in the food processor a few times, leaving a chunky texture. Add to the bowl.
In a sautéing pan over medium high heat, cook the onions for 5 minutes.
Transfer the onions to the bowl together with the rest of the ingredients except the bread crumbs. Grind into a mushy mixture and transfer into the bowl, combining well with the jackfruit and the nori flake.
Pour the breadcrumbs into a small bowl. Take walnut-sized amounts of the mixture and shape into fish fingers. Cover with breadcrumbs.
Coat a frying pan with coconut oil and heat over medium-high. Cook the fish fingers on both sides until they develop a golden-brown crust.