Ingredients
220 g (7.8 oz) banana blossom (from a 400 g/14 oz tin, drained)
1–2 tsp capers, roughly chopped
1 sheet nori, broken into small flakes
5 g (0.2 oz) chives, finely chopped
1 tsp lemon juice
Pinch of salt and black pepper
100 g (3.5 oz) mashed potato
50 g (1.8 oz) panko breadcrumbs
1 tbsp olive oil (plus extra for greasing/brushing)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking tray with olive oil.
- Drain and rinse the banana blossom, then shred into flakes with your hands.
- In a bowl, combine banana blossom, capers, nori flakes, chives, lemon juice, salt, and pepper.
- Mix in the mashed potato until the mixture holds together.
- Shape into 6–8 small patties.
- Coat each patty in panko breadcrumbs, pressing lightly so they stick.
- Place patties on the baking tray, brush tops with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and crisp.
- Cool for a couple of minutes before serving.
Notes
For extra crispiness, pan-fry instead of baking.
Add Dijon mustard, dill, chili flakes, or hot sauce for flavor variations.
Use gluten-free breadcrumbs for a gluten-free version.
Serve with vegan tartar sauce, lemon mayo, or spicy aioli.
Freeze uncooked patties for later and bake from frozen, adding a few minutes to the cooking time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
