© J Sainsbury plc 2020
Thai-style vegan no-fish cakes
Banana blossom is a great vegan alternative to using fish. The banana blossom soaks up the flavour and these cakes are perfect as a starter or light meal for everyone to enjoy.
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Ready in 40 minutes
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Cooking time 20 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 1 tin banana blossom, rinsed and drained
- 6 sheets nori seaweed
- 2tbsp ground flax seed, mixed with 2tbsp water and left to swell
- 1tbsp tamari
- 2tbsp red Thai curry paste
- ½ bunch coriander, plus extra leaves to serve
- 4 spring onions, roughly chopped
- 75g green beans, roughly chopped
- 1 red chilli, stalk removed and roughly chopped
- 1 stick lemongrass, woody end removed
- 1tsp caster sugar
- Juice 1 lime
- 50g fresh breadcrumbs
- Pinch of salt
- 50g fresh breadcrumbs
- 1tbsp rapeseed oil
- Sweet chilli sauce, to serve
Method
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1
Toast the nori in a dry pan then transfer to a food processor along with the banana blossom. Blitz roughly then add in the remaining ingredients (except the sweet chilli sauce) and blitz again to form a coarse paste.
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Shape the mixture into patties and heat the oil in a frying pan. Fry the patties for a few minutes on each side and drain on kitchen paper.
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Serve with sweet chilli sauce and a chopped sesame salad.
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Serving suggestion; we served our no-fish cakes with chopped up red cabbage, coriander, carrot with some lime juice and sesame seeds.
