For the Kofu ‘fish’:
150g Kofu Fishfree Fillet
50ml Almond Milk, in a small bowl
6 tbs Plain Flour, on a small plate
50g Bread Crumbs (we used panko), on a small plate
Oil for frying.
For the Tartare Sauce:
150g Bonsan Coco Mayo
3 tbs Capers, drained & roughly chopped
3 tbs Gherkins, drained & roughly chopped
1 small Shallot, finely chopped
1 tbs Fresh Lemon Juice
3 tbs Chopped Fresh Parsley
Wholemeal Burger Buns
1. Cut each of the kofu fillets in half. First roll them in the flour, shake, then dip into the almond milk, then into the breadcrumbs. Gently place them into a frying with the hot oil and fry until brown.
2. Mix the cocomayo, capers, gherkins, shallot, lemon juice, parsley and stir until combined.
3. Cut the buns in half, spread the bottom with lashings of the tartar sauce, add the warm kofu fillet and layer the cucumber, radish, pea shoots & dill on top.
4. Top with the other half of the bun and serve.