Vegan Fish Cakes | Recipe Cart | Recipe Cart

Ingredients

• 1 can (200g) of chickpeas, drained and rinsed
• 1 can (540g) of banana blossoms, drained and rinsed
• 3 scallions
• A bunch of cilantro
• 2 tablespoons soy sauce (use tamari for gluten-free option)
• 1 Nori seaweed sheet
• 1/3 cup all-purpose flour
• (Optional) 1/4 cup panko breadcrumbs
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon tamari or soy sauce
• 2 tablespoons water (adjust as needed for desired consistency)
• Pinch of salt (optional)