An innovative plant based recipe

Ingredients

• 1x 400 g tin of chickpeas (drained)
• 1x 400 g Artichoke Hearts (drained)
• 1 red pepper
• 1 celery stick
• 4 spring onions
• 30 g chopped parsley
• 2 finely minced cloves of garlic
• 1 tbsp Nori flakes
• 3 tbsp Dijon mustard
• 3 tbsp plant based mayonnaise
• 200 g panko breadcrumbs (50g for coating)
• 1 tbsp Cajun seasoning
• 3 tbsp chickpea flour
• 0.5 lemon juiced
• 150 g Flora Plant B+tter Unsalted (for frying)
• 200 g Violife creamy
• 150 ml Flora Plant Cream Double 31% Fat
• 30 g chives (finely chopped)
• 1 garlic clove (finely minced)
• 10 g horseradish sauce
• 10 g Dijon mustard
• 5 g Cajun seasoning
• 20 g capers (finely chopped)