Vegan Fish Cakes | Recipe Cart
Vegan fish cakes made with chickpeas and banana blossoms, perfect in just 40 minutes. Easy recipe for plant-based seafood lovers!
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Cooking tools:
- Mixing bowl
- Fork
- Potato masher
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Paper towel
- Plate
- Measuring cup
- Measuring spoon
- Whisk
- Can opener
- Colander
- Grater
- Kitchen shears
- Stove
- Fine-mesh sieve
- Cooking oil
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)
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