Breadcrumbs
| Vegan Fish Cakes
|
Vegan Fish Cakes
Quick, easy and tasty. A SpiceTheWorld special
Serves 4 (Estimated) Rating 4/5

Prep Time 15 Minutes Cooking Time 20 Minutes

Ingredients |
220 Gram Banana blossom |
1 teaspoon Capers, roughly chopped |
1 sheet Nori dried seaweed,broken into small flakes |
5 Gram Chives, finely chopped |
1 teaspoon Lemon juice, cut into large chunks |
1 pinch Salt |
1 pinch Pepper |
100 Gram Mashed potato |
50 Gram Panko breadcrumbs |
Method |
Drain the banana blossom and rinse really well with cold water. |
Drain well, cut into small pieces and place in a bowl. |
Add the capers, seaweed, chives, lemon juice and a pinch of salt and pepper. |
Mix through and place in the fridge to marinade for 30 minutes. |
Add the potato and breadcrumbs. |
Mix well. |
Divide into eight equally sized balls and place on an oiled baking sheet, flattening with the palm of your hand to create patties. |
Drizzle oil over each of the vegan fish cakes. |
Bake for 10 minutes in medium oven. |
Then flip and bake for a further 10 minutes until just firm and golden. |
Allow to cool for 5 minutes, then serve. |