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Vegan Fishy Cakes |
Quick, easy and tasty. A SpiceTheWorld special |
Serves - 4 Heat 0 (1-5) |
Rating - 4 (1-5) |
Prep Time 15 Minutes Cooking Time 20 Minutes |
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Ingredients |
220 g Banana blossom |
1 tsp Capers, roughly chopped |
1 Sheet Nori dried seaweed, broken into small flakes |
5 g Chives, finely chopped |
1 tsp Lemon Juice |
1 Pinch Salt |
1 Pinch Pepper |
100 g Mashed potato |
50 g Panko breadcrumbs |
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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. |