Vegan fish finger cake

Ingredients for 1 servings:

• 2 packs of fish substitute (vegan fish fingers), approx. 350 g each
• 500 g remoulade, vegan
• 1 pack of toast bread
• 2 slices of lemon
• a few stalks of parsley
• Vegetable onion(s), optional
• lots of oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

simple, special

Prepare the fish stick substitute according to the instructions, ideally using plenty of oil in a pan until it’s as crispy as possible; however, oven cooking is more time-efficient. Let the sticks cool down! Toast the bread either in a toaster or in the oven at around 120°C (top/bottom heat). Remove the edges. Slice the lemon. Wash the parsley. Lay two slices of crustless bread as a base and spread a thin (!) layer of remoulade. Place a row of fish sticks on top. Place two slices of bread on top, spread a thin layer of remoulade again, and repeat with a row of fish sticks until all the fish sticks are used up. If it doesn’t rise completely, add the remaining fish sticks later as decoration. Finally, trim off any excess bread. Whether you cover the cake with slices of bread or not is a matter of taste. Finally, spread a thick layer of tartar sauce all around the cake, garnish with lemon slices and parsley, and any remaining fish sticks. Thin slices of raw onion also work well. Refrigerate the cake for at least 1 hour. This cake yields 8 slices. If you prefer, you can also use “regular” fish sticks and tartar sauce, but be extra careful to refrigerate! Tip: Delicious with potato salad.