banana blossom

Hot-smoked ocean trout stars in this sweet-and-sour Thai-style salad, packed with healthy herbs and punchy flavours.

Smoked ocean trout with banana blossom and sweet fish sauce

coconut oil

fillets hot-smoked ocean trout

banana blossom leaves, thinly sliced

Thai basil leaves

coriander leaves

tbs thinly sliced garlic, fried, cooled

tbs fried Asian shallots

red chilli, seeds removed, shredded

red chillies, crumbled

kaffir lime leaves, finely shredded

Lime wedges, to serve

palm sugar, grated

red onion, sliced

lemongrass stalk, bruised

kaffir lime leaves

galangal

coriander roots,

fish sauce and tamarind paste

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Vegan Fish Cakes, made with chickpeas and banana blossoms, perfectly capture the essence of traditional fish cakes. They have a savory umami taste coated in a crispy patty.  

Vegan Fish Cakes

(200 grams) of chickpeas, drained and rinsed

(540 grams) of banana blossoms, drained and rinsed

scallions

cilantro

soy sauce (use tamari for gluten-free option)

Nori seaweed sheet

all-purpose flour

panko breadcrumbs

tahini

maple syrup

lemon juice

tamari or soy sauce

water (adjust as needed for desired consistency)

salt (optional)

Prepare the Banana Blossoms:

Rinse the petals under cold water to remove any brine or preserving liquid.

Chop the petals into small, fish-like flakes and set aside.

Prepare the Vegan Fish Cake Mixture:

In a large mixing bowl, mash the chickpeas using a fork or potato masher until they are well mashed but still slightly chunky.

Add the mashed chickpeas and chopped banana blossoms to a pan, and stir fry for a few minutes until slightly wilted. Add the soy sauce and mix well.

Transfer the mixture back to the bowl. Add the chopped scallions, chopped cilantro, flour and shredded Nori seaweed sheet to the bowl. Mix well.

Gradually add the (optional) breadcrumbs, mixing as you go, until the mixture holds its shape when formed into patties. Adjust the amount of breadcrumbs as needed.

Shape and Cook the Vegan Fish Cakes:

Divide the mixture into equal portions and shape them into round patties or traditional fish cake shapes.

Heat cooking oil in a frying pan over medium heat.

Carefully place the vegan fish cakes in the pan and cook for 3-4 minutes on each side or until golden brown and crispy.

Once cooked, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil.

Make the Maple Tahini sauce:

In a small bowl, combine tahini, maple syrup, lemon juice, and tamari or soy sauce.

Whisk the ingredients together until well combined. The mixture may thicken initially.

Gradually add water, 1 tablespoon at a time, and continue whisking until you achieve your desired consistency. Add more water if you prefer a thinner sauce.

Taste the sauce and add a pinch of salt if desired, adjusting the seasoning to your preference.

Once well mixed and smooth, the Maple Tahini sauce is ready to be used to dip the vegan fish cakes or drizzle on top of them.

Traditional British comfort food made vegan! This Vegan Banana Blossom Fish Recipe is beer-battered and deep-fried - super crunchy on the outside and flaky on the inside, with a delicious vegan seafood flavor.

Banana Blossom Fish

tins banana blossom (2 x

vegetable oil (for deep frying)

canola oil (rapeseed oil)

nori sheet (crushed)

apple cider vinegar

tsp salt

all purpose flour (200 g) (plain flour)

vegan-friendly beer (350 ml) (lager)

tsp baking powder

onion powder

garlic powder

tsp sweet paprika powder

turmeric powder (for color)

thick-cut chips

peas

vegan tartar sauce

tomato ketchup & vegan mayo

Drain the banana blossoms and place them in a bowl alongside the canola oil, crushed nori, apple cider vinegar, and salt. Allow for them to marinate for at least 30 minutes and prepare the batter in the meantime.

Place the flour, baking powder, onion powder, garlic powder, paprika, turmeric, and crushed nori into a mixing bowl and whisk to combine, then pour in the vegan-friendly beer and stir until you get a smooth batter and set aside.

In the meantime, gently heat your oil over low heat until it reaches 350°F (170°C). Make sure to do this slowly as the temperature continues to rise too quickly if you turn the heat on high.

Carefully remove the banana blossoms from the marinade and dunk them into the batter. Gently lift to drip off any excess batter and place the banana blossom into the hot oil. Fry each coated banana blossom for 4-5 minutes or until golden and carefully remove them from the oil with a slotted ladle. Place the banana blossom fish onto a drip tray or a clean kitchen towel to remove any excess oil.

To keep them warm, you can place any fried banana blossoms into the oven at 325°F (160°C) for up to 30 minutes to ensure they remain wonderfully crispy and hot.

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Banana Blossom Fish

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Smoked ocean trout with banana blos...

Vegan Fish Cakes

Banana Blossom Fish

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