Coconut-Crusted Fishless Goujons
Author: 
Recipe type: Snack, Side, Mock-Meat
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
 
Sophisticated "fish" fingers made from hearts of palm served with a dill mayo dip. The fishy favourite re-created for ethical, healthy eating!
Ingredients
Fish Goujons
  • 1 can of Palm of Hearts
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ cup brown rice flour plus 2 tbsp.
  • ½ cup non-dairy milk
  • 1 tbsp. white wine vinegar
  • ¼ cup cornflour
  • ½ cup desiccated coconut
Dill Mayo
  • ¼ cup vegan mayo
  • 2 tbsp. fresh dill, chopped
  • 1 tbsp. capers (optional)
Instructions
For the goujons
  1. Preheat your oven to 375F/190C/Gas mark 5 and prepare a baking tray with parchment paper.
  2. Drain the tin of palm of hearts well and transfer them to a bowl. Using two forks, tear and rip part the hearts into thin stringy pieces. Ensure there are no long pieces or very chunky pieces remaining.
  3. Add sea salt, garlic powder and 2 Tbsp brown rice flour to the palm of hearts and stir in.
  4. In one shallow bowl add the rest of the brown rice flour.
  5. In another add non-dairy milk and whisk in the cornflour.
  6. In another add the coconut.
  7. One by one, take a heaped tablespoon of the palm of heart mixture and roll into a sausage shape, and flatten slightly into a goujon like shape.
  8. Coat in the brown rice flour, then dip into the milk mixture, then to the coconut. Place this onto your lined baking tray. Repeat until the all mixture has been used.
  9. Place in the oven for 25-30 minutes of until golden brown.
For the Dill Mayo
  1. While the goujons are cooking: Whisk together all the ingredients and transfer to a small dipping bowl. Chill until you are ready to serve.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/coconut-crusted-fishless-goujons/