TOFUNA FISH CAKES WITH HOMEMADE TARTAR SAUCE | Bonsan Absolutely Vegan
Indulgent, plant-based fish cakes with a velvety, rich tartar sauce.
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Ingredients
- 450g potatoes peeled
- 650g Bonsan Organic Kofu Fishfree Tofuna
- 6 spring onions finely chopped
- 2tbsp flat-leaf parsley or chives
- Zest of 1 lemon finely grated
- 1tbsp lemon juice
- 1 egg yolk
- ½tsp English mustard
- 140g (4½oz) plain flour
- 1 vegan egg beaten
- 125ml (4fl oz) plant - based milk
- 150g (5oz) dry breadcrumbs
- 125ml (4fl oz) vegetable oil
- Rocket or watercress to serve
- Black pepper
- 100 g vegan mayonnaise
- 1 tbsp gherkin finely diced - a.k.a. pickles
- 1 tbsp capers finely diced
- 1 tsp lemon juice - from 1 lemon wedge should be plenty
- 1 tsp dry parsley - or 1 tbsp fresh flat leaf parsley
- Salt
- pepper
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