Quorn fish finger flatbread with vegan lemon mayo or tartare sauce

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1. Preheat oven to 200C/Gas 6 or grill.
2. Place the fishless fingers on a baking tray and cook for 10 minutes under a grill or 15 minutes in the oven until golden brown and crispy. Be careful not to overcook!
3. Meanwhile mix the mayonnaise, lemon juice, zest along with the chopped capers and gherkins.
4. Divide between the flatbreads and spread on both sides.
5. Fill each flat bread with lettuce and place 3 fishless fingers in each. Enjoy!

  Tip: Try using baby spinach leaves and watercress instead of lettuce