INGREDIENTS
1
tin Artichoke hearts
1
tin Chickpeas
1
Dill, Fresh
1 tbsp
Herbs, mixed dried
1 tsp
Kelp granules or other seaweed, dried
1
Lemon
2
Spring onions
1 tsp
Mustard
8 tbsp
Veganaise
1 pinch
Salt and pepper
1
Vegetable oil
180 g
Breadcrumbs, gluten-free