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Wakame Cauliflower Fish & Chips Recipe

written by Lisa Guy

vegetarian gluten-free dinner idea fusion

Wakame Cauliflower Fish And Chips Recipe

Credit: Lisa Guy

This tasty dish gives a Japanese twist to a much-loved English favourite, fish and chips. Sea vegetables like wakame are a fabulous source of iodine that the body needs for healthy thyroid function. Cauliflower and potatoes provide plenty of dietary fibre, which helps slow down digestion and the absorption of sugars into the bloodstream. Eating fibre-rich foods with meals can help keep blood sugar levels more balanced. Keep the skins on the potatoes to give this dish an extra fibre boost.

Serves: 4

GF, V

Ingredients

Method

  • 4 medium potatoes, cut into wedges
  • 1 medium cauliflower
  • 2 organic eggs
  • ½ heaped cup panko crumbs (or gluten-free breadcrumbs)
  • 2 tsp dried wakame flakes
  • Good pinch sea salt & pepper
  • Extra-virgin olive oil
  • Sea salt & pepper
  • Lemon wedges & dipping sauce, to serve
  1. Preheat oven to 200°C and line 2 baking trays with baking paper.
  2. Par-steam potato wedges until they start to soften.
  3. Cut cauliflower into small florets.
  4. Whisk eggs in one bowl and place panko crumbs, wakame flakes and sea salt and pepper in another bowl.
  5. Dip cauliflower florets in egg mixture, then cover well with panko crumbs.
  6. Place cauliflower and chips on the baking trays. Drizzle with olive oil and season with sea salt and pepper.
  7. Bake for 30–35 mins until crispy and cooked through.
  8. Serve with lemon wedges and dipping sauce.




  

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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