Ingredients

For the fishy sticks:

• 2 small baking potatoes (or 1 large)
• 1 15 oz can chickpeas, drained and rinsed
• 1 sheet nori (or 5 sheets of seaweed snack), torn into small pieces
• 1 tablespoon tahini
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Old Bay (or any crab boil seasoning)
• 1/2 teaspoon lemon zest
• 1/2 cup Panko breadcrumbs
• Olive oil

 For the tartar sauce:

• 1/3 cup vegan mayo
• 1 pickle, chopped into fine pieces
• 1 teaspoon agave nectar
• 1 teaspoon lemon juice
• 1 pinch lemon zest

Directions

1. Pierce holes in your potatoes with a fork or knife. Bake your potatoes at 400 F for one hour, or in the microwave for 10 minutes, until soft throughout. (You can also used leftover baked potatoes for this recipe.) Allow to cool and peel the skin off, and discard the skin. Some skin left on the potatoes is fine.
2. Preheat your oven to 375 F. In a food processor, mix together the potatoes, chickpeas, and nori. Pulse until the chickpeas are thoroughly mashed. There can be chunks, but the mixture needs to be dough-like in order to form it into sticks.
3. Put the mixture into a bowl. With a fork, stir in the tahini, nutritional yeast, old bay, and half of the lemon zest. Mix thoroughly. You can refrigerate the dough at this point, or move on to the next step.
4. Take 1/8th of the dough and form it into a finger-like shape. Repeat this with the rest of the dough until you have 8 fishy sticks.
5. Put the breadcrumbs in a shallow bowl. Add the rest of the lemon zest and a big pinch of old bay to the breadcrumbs. Roll the fishy sticks in the breadcrumbs and place them on a cookie sheet brushed with olive oil. Brush a little more olive oil on top of the fishy sticks.
6. Bake for 15-20 minutes, until golden brown, flipping halfway through to ensure even browning.
7. While the fishy sticks are baking, make the tartar sauce. In a small bowl, mix together the mayo, diced pickle, agave, lemon juice and zest. Let the flavors meld while the fishy sticks are baking.
8. Serve the fishy sticks warm, with tartar sauce and lemon wedges.