Recipes
Banana Blossom Not Fish Cakes
35 mins
35 mins
Serves Makes 12
Serves Makes 12
Crispy on the outside, soft in the middle with a distinctive sea taste from the nori, these ‘not fish cakes’ are the perfect way to utilise banana blossoms which have a flaky fish type consistency once cooked. I love to serve these simply with avocado mayo and fresh bread with sliced cucumber, lettuce or a side salad.
Our thanks to Anna Valentine for sharing this recipe! Click here for more delicious recipes.
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Ingredients
- 1 potato or kumara, cooked and mashed
- 1 x 400g can butter or cannellini beans, drained, reserve the brine (aquafaba)
- 1 x 500g can banana blossoms, drained and torn into rough pieces
- 7 nori sheets, cut six in half and one torn into bite sized pieces
- 6 spring onions or onion weed, finely chopped
- Zest of 1 lemon
- 1 Tbs capers (optional)
- 1 Cup oxalis, roughly chopped (optional)
- 1 tsp salt
- 1/4 tsp cracked black pepper
- 1/2 Cup potato starch or cornflour
- 1 Cup breadcrumbs, panko or jasmine rice crumbs
- 1/2 Cup rice bran or coconut oil
Directions
Method
- Gather your ingredients and add the mash and beans to a bowl, banana blossoms, torn nori, spring onion, lemon zest, capers, oxalis, salt and pepper. Stir to combine.
- Shape into palm sized cakes and wrap each cake in half a nori sheet and place join side down to secure.
- Lightly coat each cake with the potato flour, dip into the aquafaba then into the breadcrumbs. Repeat until all are coated.
- Heat three tablespoons of oil at a time in a frying pan and fry each side until golden brown, approximately four minutes on each side, adjust the temperature as needed.
- Remove from the pan to a cooling rack and repeat until all the cakes are cooked and serve with avocado mayo, cucumber, lettuce and fresh bread or a side salad.
