Mock tuna fried in tempura batter I made this last night and was a great hit. I am not a great fan of the so called mock versions in Vegan cooking, but making your own simple versions can tantalise the taste buds into a new experience. I ended up making a filling which I dipped in tempura batter and deep fried, served on a bed of lettuce. You will need: 2 cans organic chickpeas 1 large potato boiled 2 teaspoons Orgran No-egg replacer, mixed with 4 tablespoons of water 1 tablespoon Dijon mustard-Mille is Vegan 1 tablespoon apple cider vinegar or lemon juice 1/2 – 1 cup chopped red onion, celery, and home-made dill pickle spears celery salt, pepper, and smoked paprika to taste 1 tsp Spirulina- optional, adds fishy flavour First, you will want to rinse and drain your chickpeas. Place chickpeas in a food processor and pulse several times. You don’t want to completely pulverize the chickpeas. You want them to break down into a similar texture to tuna. Mash potato and add to Chickpeas, combine with the rest of the ingredients and shape with a teaspoon in small balls. let set in fridge for an hour. Making your Tempura batter 1 cup cake flour pinch salt 2 tablespoons Coconut flour or Corn flour 1 teaspoon Bicarbonate of soda 1 teaspoon No egg, mixed with 2 tablespoons of water 1 can Soda Water-200ml mix quickly, dont over mix Heat oil in Deep pot or use a fryer to 180* C Drop balls in batter, cover slightly and scoop out with a teaspoon into fryer, about 6 at a time. Fry until golden brown. place on paper towels. Decorate on plate with lettuce, slice some Avo and sprinkle a sweet Mustard dressing over. Top up with sesame seeds! PS. Just add some mayonnaise to the mixture and you have a perfect filling for a sandwich.
Posted on: Wed, 10 Dec 2014 14:39:24 +0000
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