Plant-based ‘fish’ & polenta chips with tartare sauce

Ingredients

• 1 cup polenta
• 2 cups low sodium vegetable stock
• 1 Tbsp nutritional yeast
• 1 tsp dried rosemary
• 1 can banana blossom in brine, drained
• 1 sheet nori
• 1/2 cup besan flour (chickpea flour)
• 1/4 cup tapioca flour
• 1/2 water
• 1/2 cup rice crumbs
• 1/4 tsp salt
• 1 cup soy yoghurt, unsweetened
• 1 dill pickle, finely diced
• 1 Tbsp chopped dill
• 1 Tbsp lemon juice
• salt and pepper to taste