The Happy Pear's fishless fingers, tartare sauce & greens

The Happy Pear's fishless fingers, tartare sauce & greens

This delicious fish-finger substitute by The Happy Pear is packed with flavour from the Aonori seaweed and cashew nuts, whilst the classic tartare sauce complements the dish perfectly.

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  • Serves5
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins
  • Plusextra 5 minutes cooking if necessary


  • 50g cashew nuts
  • 200g firm tofu
  • 400g can chickpeas, drained and rinsed
  • 2 tsp garlic granules
  • 2 tbsp Cooks' Ingredients Aonori Seaweed
  • 1 tsp salt
  • 4 tbsp Milled organic flax seeds
  • 40g Cooks' Ingredients Flour Gram Flour
  • 80g panko breadcrumbs
  • ½ tsp Tumeric
  • ½ tsp paprika
  • 4 tbsp sunflower or vegetable oil, plus 1 tbsp if required
  • 2 x 115g baby spinach
  • 1 tbsp virgin olive oil

For the tartare sauce

  • 250g vegan mayonnaise, (such as Mr Organic Vegan Free From Mayo
  • 1 tsp Dijon mustard or smooth mustard
  • 50g capers, roughly chopped
  • 75g gherkins, roughly chopped
  • 25g pack flat leaf parsley, leaves only, chopped


  1. Cover the cashew nuts with boiling water and leave to soak. Meanwhile, mix the tartare sauce ingredients together, cover and chill until needed.

  2. To make the fishless fingers, press the firm tofu to remove excess moisture. Drain the cashews, then pulse with the tofu, chick peas, garlic granules, seaweed and ½ tsp salt in a food processor until smooth but still with a little texture. Shape into 10 fingers (about 50g each), or 12 smaller ones, and set aside.

  3. Using a fork, mix the flaxseed with 180ml cold water to make ‘flax egg’. Set aside to thicken. Put the gram flour on a large plate. Transfer the thickened flax egg to another large plate. Mix the breadcrumbs, turmeric and paprika and remaining salt together on a third plate.

  4. Dip the fishless fingers in the flour to cover completely, then into the flax egg and finally into the breadcrumbs until evenly coated. Heat a nonstick frying pan over a high heat. Add 2 tbsp of sunflower or vegetable oil, reduce to a medium heat and cook the fingers in batches for 5-6 minutes until golden, turning occasionally. Add more oil as needed. Set aside on kitchen paper and keep warm. Return the pan to the heat, add the spinach, olive oil and a pinch of salt. Leave to wilt for 2-3 minutes. Serve immediately with the fishless fingers and tartare sauce.

Cook’s tip

The fishless fingers freeze well either before cooking or after. Cook from frozen under a medium grill for 15 minutes, turning occasionally until golden and piping hot throughout.


Typical values per serving when made using specific products in recipe


2,967kJ/ 716kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating