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Vegan Fish Finger Sandwich

Vegan Fish Finger Sandwich

  • Author: Romy
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 1 serving 1x
  • Category: Recipes
  • Method: Mains
  • Cuisine: Vegan

Ingredients

Scale
  • 2 slices bread
  • 1/2 pack of Quorn Fishless Fingers
  • Vegan Margarine
  • 1 cup frozen peas
  • 1 tsp Extra Virgin Olive Oil
  • 1 Tbsp vegan mayo
  • 1/4 tsp fresh chopping mint
  • Salt/pepper to taste
  • Ketchup for serving (optional)

Instructions

  1. Prepare the Quorn  Fishless Fingers according to packaging instructions – I personally prefer preparing them in the oven, simply to not make them too oily.
  2. Lightly toast the bread slices in a toaster. By lightly pre-toasting them you ensure that you can easier spread the vegan margerine – however if you’re using ‘proper’ German bread this might not be necessary 😉
  3. Spread a little margerine on one side of each slice of bread, then toast the bread in the warm oven until golden.
  4. Top with the fishless fingers and Ketchup  and you’re ready to dig in!
  5. To prepare the mushy peas for the side, simply place the frozen peas with a little oil in a saucepan on medium heat and slowly defrost the peas whilst stirring regularly. Once defrosted add a little salt and pepper and the mint.
  6. If – like me – you like your mushy peas with some texture, simply use a potato masher to mash the peas in the saucepan. If you prefer a smoother texture, simply add  the cooked peas to a food processor and blend until the desired texture is created.


Nutrition

  • Serving Size: 1
  • Calories: 486
  • Sugar: 5.9
  • Fat: 22.4g
  • Saturated Fat: 10.9g
  • Carbohydrates: 50.1g
  • Protein: 44g

Keywords: fish finger sandwich, fish finger sandwich recipe, vegan fish finger sandwich


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