Ever had a McD’s Fillet-O-Fish? I must admit I was partial to them when I was a young oblivious meat-eater, who would get super excited when I was aloud my occasional fast-food meal. I think everyone is now aware of the shite that is pumped into the processed fast-food, but at that point in my life, I wasn’t that interested. Tut. How things have changed… So obviously this infamous burger has plenty of room for improvement, first and foremost: Veganize! Fish is a texture and taste is a difficult flavour to mimic, we have found that our Mock Tuna Fish and Thai Crab Cakes have done the trick in the past.
For this recipe, we’ve taken inspiration from our Thai Crab cakes that we fell in love with at first bite. The texture of shredded artichoke hearts is incredibly similar to crab, while combined with seaweed we take the plant based taste of the sea.
Ok so our Fillet-O-Fishless might not taste like to quite remember, but we wanted more depth and flavour in our yummy plant-based burger! You won’t miss the processed breadcrumb fish, I promise. This is a major step up. The artichoke burger manages to stay beautifully juicy and moist, unlike many veggie burgers I’ve tried in my time.
We’ve made these bad boys on a few occasions and now feel like its time to share with you the second love of both of our lives. Take the burger fans advice and try making them now! Bin the crappy mcd’s and bring your fillet-o-fishless to life, mm.
- 1 can artichoke hearts (drained weight:240g)
- 1 white onion, finely diced
- ½ cup coriander, chopped
- 2 minced garlic cloves
- ½ tsp dried or fresh dill
- ½ tsp smoked paprika
- ¼ tsp celery seeds
- 1 tsp lime juice
- 1 tbsp. wakame, finely chopped*
- ½ cup breadcrumbs (gf if needed)
- 1 cup breadcrumbs
- ¼ cup corn flour/starch
- ½ cup non-dairy milk
- 3 Burger Buns of choice
- Coriander, Gherkins, Tomatoes, Sweetcorn, Vegan Mayo (optional)
- Drain the artichoke hearts and transfer to a large bowl. Shred with two forks until there are no large clumps left.
- Stir in the rest of the ingredients. You should be able to mould the mixture into a very moist patty. If it doesn't hold, try adding more breadcrumbs or flour. Divide into 3 even patties and set aside.
- Place the dredging ingredients in three separate shallow bowls.
- Dip each patty in the corn flour then the milk, then the breadcrumbs.
- Cover the bottom of a frying pan with a generous amount of oil for a shallow fry, and heat at medium high.
- Let the patties sizzle on each side for 4-5 minutes or until golden brown and hot on the inside.
- Place in your burger buns along with your toppings of choice.
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