Wakame Cauliflower Fish & Chips Recipe
Wakame Cauliflower Fish & Chips Recipe
This gluten-free dish gives a Japanese twist to a much-loved English favourite, fish and chips, offering a fun and delicious vegetarian meal the whole family can enjoy.
Servings
Prep time
Cook time
Recipe
Ingredients
- 4 medium potatoes, cut into wedges
- 1 medium cauliflower
- 2 organic eggs
- ½ heaped cup panko crumbs (or gluten-free breadcrumbs)
- 2 tsp dried wakame flakes
- Good pinch sea salt & pepper
- Extra-virgin olive oil
- Sea salt & pepper
- Lemon wedges & dipping sauce, to serve
Method
- Preheat oven to 200°C and line 2 baking trays with baking paper.
- Par-steam potato wedges until they start to soften.
- Cut cauliflower into small florets.
- Whisk eggs in one bowl and place panko crumbs, wakame flakes and sea salt and pepper in another bowl.
- Dip cauliflower florets in egg mixture, then cover well with panko crumbs.
- Place cauliflower and chips on the baking trays. Drizzle with olive oil and season with sea salt and pepper.
- Bake for 30–35 mins until crispy and cooked through.
- Serve with lemon wedges and dipping sauce.
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