These vegan fish fillets are made with taro root. They have a mild fish taste like hake fish. If you miss eating fish, this is a great alternative.
This recipe is a veganized version of the original recipe by Lutecia Adam.
Use gloves to peel the taro root. The skin and flesh of raw taro root contain oxalate acid, a skin irritant.
You must cook the taro root to dissolve the calcium oxalate. Once it’s cooked it has a nutty-flavored flesh.
When these ingredients are thoroughly combined, they resemble a subtle fish flavor. After cooking, the drops of lemon juice enhance the fish flavor.
This post may contain affiliate links. Read my disclosure policy for more information.
Coarse Shredded taro root (500 g)
2 flax eggs
4 cloves garlic, finely minced
Juice from 1/2 lemon
1/2 tsp of salt
1/8 tsp of black pepper
1/4 tsp dulse flakes (optional)
1. In a bowl, mix together taro root, flax eggs, garlic, salt, and pepper.
2. Heat the skillet over medium heat.
3. Add the mix to the skillet and form the vegan fish fillet patties with the help of a spatula or spoon about 1.5 cm thick.
4. Cook the mock fish fillet until golden brown. The vegan fish fillets cook quickly.
5. Pour some drops of lime juice over the fillets.
Serve hot. Pair these delicious faux fish fillets with your favorite salad.