Make your own healthy and delicious takeaway alternative that’s a tasty take on the classic fish & chips
By Healthy Diet
2 large floury potatoes, such as King Edward
3 tbsp olive oil and black pepper
For the vegan option
1 packet (200g) firm tofu
5g plain or fine wholemeal flour
1/4 tsp cayenne pepper
1 nori sheet, shredded, or seaweed flakes (optional)
First prepare the chips. Preheat the oven to 180°C fan/200°C/ 400°F/gas mark 6 while you peel and slice the potatoes into chip shapes about 1–2cm thick. Toss them in the olive oil and season with salt and pepper. Tip onto a baking tray and cook for 45 minutes, or until browned all over and cooked through. Turn them halfway through cooking so they colour evenly.
Dry the tofu with kitchen paper and cut lengthways into 3cm slices. Put the flour, breadcrumbs, cayenne and crumbled nori, if using, into a shallow bowl. Season with salt and pepper and mix to combine. Put the milk in a second shallow bowl. Line a baking tray with baking paper. Dip the tofu pieces into the milk and then into the breadcrumb mixture, making sure the tofu is fully coated in crumbs. Place on the lined baking tray and bake for 30 minutes (alongside the chips), turning over halfway through.
Serve the tofu and chips with lemon wedges, ketchup and pea and mint purée.
Nutrition: per serving
Bulgur wheat salad with feta, chestnuts and pomegranate
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.