Breadcrumbs | Curry Powder | Sweet Potato Curry with Spinach and Chickpeas | Tofu Masala | Green Curry Paste | Vegan Prawn and Spinach Biryani | Banana Spring Rolls | Vegan Seafood Vindaloo | Vegan Fishy Cakes |
Vegan Fishy Cakes
Quick, easy and tasty. A SpiceTheWorld special
Serves 4 (Estimated) Rating 4/5
Prep Time 15 Minutes Cooking Time 20 Minutes
| 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 |
| 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. |