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.