There’s nothing fishy about this veggie fish and chips PICTURE: David Frenkiel

Cauli 'Fish' and Chips (Serves 2)

There’s nothing fishy about this veggie fish and chips

For the cauli “fish”

2tbsp virgin coconut oil or extra-virgin olive oil
1 onion, peeled
1 leek, washed, trimmed and tops removed
2 cloves of garlic, peeled
1 medium cauliflower head and trimmed stalk
1 courgette
2 free-range eggs
120g almond flour
150g cottage cheese
Zest of 1 large unwaxed lemon
½tsp sea salt potato chips
500g baby potatoes, scrubbed
2tbsp extra virgin olive oil
Sea salt and freshly ground black pepper

​For the tartare sauce

2tbsp capers, drained
3tbsp chopped fresh flat-leaf parsley leaves
250ml plain yoghurt
Juice of 1 lemon
Sea salt and freshly ground black pepper

To serve

Fresh flat-leaf parsley leaves
Lemon wedges

Preheat the oven to 200C and line two baking trays with parchment paper. Heat the oil for the cauli “fish” in a large frying pan on a medium-low heat. Finely chop the onion, leek and garlic, transfer to the pan and sauté for about 15 minutes or until the onion and leek have softened. Remove from the heat and set aside.

Meanwhile, roughly chop the cauliflower, transfer to a food processor and blend until the texture resembles coarse breadcrumbs, then set aside. Grate the courgette, squeeze out the excess water (you should end up with about 130g of grated courgette) and set aside. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are combined. Add the sautéed vegetables, cauliflower, courgette and the rest of the cauli “fish” ingredients and mix until combined.

Dip 2 spoons (or your hands) into hot water and shake off the excess water. Take a generous scoop of the cauli “fish” mixture and pass it repeatedly between the spoons, turning and smoothing each side until a neat quenelle or ball is formed. Place the quenelles on one of the baking trays. To prepare the potato chips, quarter the potatoes, pat dry with kitchen paper and transfer to the second baking tray. Drizzle over the oil, season with salt and pepper, and toss until well coated.

Bake the cauli “fish” and potato chips at the same time for 25-30 minutes or until cooked, golden and crispy. In the meantime, roughly chop the capers and transfer them to a small mixing bowl. Add the rest of the tartare sauce ingredients, season with salt and pepper and mix until combined.

Serve the cauli “fish” accompanied by some chips and topped with a dollop of tartare sauce, scattering of parsley and squeeze of lemon juice. ​

Recipe adapted from Green Kitchen at Home - Quick and Healthy Vegetarian Food for Everyday by David Frenkiel and Luise Vindahl. The book is available on for R486. Click here to purchase the book