• 2 medium sweet potatoes, washed
  • 1 tbsp olive oil
  • 4 Plant Pioneers Battered Fishless Fillets
  • 1 tbsp capers, drained and chopped
  • 1 gherkin, drained and chopped
  • ½ lemon, zested
  • 1 ciabatta loaf
  • 80g watercress, spinach and rocket leaves, to serve
  • 2 tomatoes, sliced, to serve
  • 1 tbsp vegan mayonnaise


  1. 1

    Preheat the oven to 200ºC/fan 180ºC/gas mark 6. Cut the sweet potatoes into chunky chips. Place in a roasting pan with the oil and toss together. Cook for 30-35 minutes, turning halfway.

  2. 2

    Meanwhile, cook the fish-less fillets according to the instructions on the packet. Mix together the vegan mayonnaise, capers, gherkin and lemon zest and season to taste.

  3. 3

    Warm the ciabatta in the oven for a couple of minutes. Halve, then split each half. Fill with the homemade tartare sauce, fillets, salad leaves and tomato and serve with the sweet potato chips.

Nutritional Details

Each serving provides
  • Energy 1164kj 278kcal 14%
  • Fat 13.2g 19%
  • Saturates 2.6g 13%
  • Sugars 2.6g 3%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 854kj/204kcal

Each serving provides

24.5g carbohydrate 2.8g fibre 10.8g protein

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