Banana Blossom 'Fishless' Potato Cakes - Meat Free Monday
A staple in Southeast Asian and Indian cuisine, banana blossoms, when canned and brined, have a strong resemblance in texture and taste to white fish.
Ingredients
- 650 g rooster potatoes
- 1 x 510 g tin of banana blossom (available from ethnic food stores)
- 10 g wakame soaked in 50 ml water
- 1 teaspoon kelp
- 1 heaped teaspoon Dijon mustard
- zest of 1 large lemon
- 1 heaped tablespoon dried chives
- salt and black pepper to taste
- panko bread crumbs to coat the cakes
- rapeseed or sunflower oil for frying
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