Name: Vegan Fish Sandwich
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 14 oz hearts of palm (drained and rinsed, let off as much water as possible*); 14 oz artichokes (drained and rinsed, let off as much water as possible*); 1.5 cup panko breadcrumbs ((use GF if needed)); 2 tbsp dried nori (buy flaked or shred a whole piece into small flakes); 1 tbsp low sodium old bay seasoning; 0.5 tsp celery salt; 0.5 tsp black pepper; 0.5 tsp smoked paprika; 0.5 cup chickpea flour; 0.5 tbsp low sodium old bay seasoning; 1 tsp salt; 1 tsp pepper; 1 tsp garlic powder; 1 tsp dulse flakes; 1 cup oat milk; 0.5 cup vegan mayo; 1 tbsp capers (chopped fine); 1 tbsp relish ((or same amount dill pickles, chopped fine)); 1 tbsp fresh dill (chopped); 1 tsp fresh lemon juice; 0.125 tsp salt; 0.125 tsp pepper; 4 null buns; null null tomatoes; null null lettuce; null null vegan cheese

Instructions

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1

Add all the ingredients for the patties into a food processor.
2

Pulse, scraping down as needed, until the mixture is combined. *You don't want any big pieces of artichokes or hearts of palm, but you still want some flakey parts and don't want it to be super mushy.
3

Separate the mixture into [4-5 buns] depending on the thickness of the sandwich desired. Press all the ingredients together and shape into either square or circular patties.
4

Place on a plate or baking sheet and place in the fridge to firm up a bit while you make the batter.
5

In a bowl, combine all the dry batter ingredients: chickpea flour (0.5 cup), low sodium old bay seasoning (0.5 tbsp), salt (1 tsp), pepper (1 tsp), garlic powder (1 tsp), and dulse flakes (1 tsp).
6

Pour in the oat milk (1 cup). Whisk together to combine.
7

Let sit for minutes (5) (It will get thicker).
8

Heat oil to 350 degrees while you wait.
9

Combine vegan mayo (0.5 cup), capers (1 tbsp), relish (1 tbsp), fresh dill (1 tbsp), fresh lemon juice (1 tsp), salt (0.125 tsp), and pepper (0.125 tsp) into a small bowl. Place in fridge until sandwiches are ready.
10

Once oil is ready, remove the patties from the fridge.
11

Very carefully, take a patty and dip into the batter on both sides, allowing any excess batter to drip off.
12

Place the patty on a metal spatula and lower it into the oil for seconds (5) before releasing into the basket. *If you place your battered patty directly onto the basket it will stick to the basket. Allowing the oil to start to fry the patty for just a few seconds before placing in the basket prevents this.
13

Cook for [3-4 minutes] and then remove from the oil and place on a paper towel to absorb excess oil.
14

Repeat with remaining patties.
15

Once all patties are done, place on a [bun] with desired toppings (like [tomatoes], [lettuce], [vegan cheese]) and [vegan tartar sauce].