Thai faux fish cakes with spicy tartar sauce

Ingredients

• 50 g Cashew Nuts
• 400 g Chickpeas drained and rinsed
• 2 cloves Garlic finely chopped
• 1 tbsp Maple Syrup
• 2 tbsp Olive Oil
• 3 tbsp Plain Flour
• 1 Red Chilli deseeded and finely chopped
• 1 tsp Salt
• 3 Spring Onions finely chopped
• 15 g SuperValu Fresh Coriander roughly chopped
• 10 g SuperValu Fresh Ginger 1/2 thumb size
• 1 tbsp Tamari
• 200 g Tofu
• 40 g Plain Flour
• 2 tbsp Capers roughly chopped
• 1 1/2 tsp Chilli Powder
• 1/2 tsp Dijon Mustard
• 1/2 tsp Ground Black Pepper
• 2 SuperValu Gherkins roughly chopped
• 100 g Vegan Mayonnaise
• 1 Lime cut into wedges
• 0 SuperValu Fresh Coriander