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Lunch
Jackfruit and tofu 'fishcakes' with crushed potatoes, minty peas and tofu tartare
Smashed chickpeas, crumbled tofu, and pulled jackfruit, flavoured with nori, dill, and parsley, give these potato cakes a flavour of the ocean. Served with minted new potatoes, greens, and silken tofu tartare. Nori is a good source of iodine, needed to regulate metabolism.
Ingredients
potato, extra firm tofu (calcium-set), chickpeas, jackfruit, spinach, silken tofu (Soya), green peas, extra firm tofu (Soya), courgette, capers, lemon juice, cold-pressed rapeseed oil, extra virgin olive oil, spring onion, dill, parsley, dijon Mustard, chives, tamari (Soya), mint, nutritional yeast flakes, nori seaweed, wholegrain Mustard, garlic, cider vinegar, garlic powder, iodised salt, lemon zest, paprika, black pepper
Allergen advice
Allergen advice: for allergens see ingredients in
bold
HOW TO HEAT
Remove sleeve and pierce film lid. Microwave on full power for 3 minutes until piping hot.
HOW TO STORE
Keep refridgerated and consume before the 'best before' date
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