Dinner
Banana Blossom Thai ‘Fish’ Cakes
Recipe by Greens of the Stone Age
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These flavoursome Banana Blossom Thai ‘Fish’ Cakes are a fun vegan and grain-free take on the fishy original and a great way to sneak in some veggies.
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Cooking mode
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- 2 tbsp wakame seaweed
- 400g tinned banana blossom in water (drained, patted dry)
- 90ml aquafaba (tinned chickpea juice)
- 1 shallot/1 spring onion (peeled, roughly chopped)
- 4 tbsp arrowroot flour
- 3 tbsp coconut flour
- 3 dried kaffir lime leaves
- 1 tbsp coconut sugar
- 1 tbsp milled chia seed/flax
- 1 tbsp coconut oil (melted)
- 1 lemongrass stalk (roughly chopped)
- 1 small handful fresh coriander (leaves and stalks)
- 2 cloves garlic (peeled)
- 2 tsp tamari soy sauce
- 1 tsp galangal paste (or ginger paste)
- 1 tsp caper brine (optional)
- 1/2 tsp chilli flakes
- 1/4 tsp cracked black pepper
- 1/4 tsp cream of tartar
- 1/4 tsp bicarbonate soda
- 1 or 2 fresh lime leaves (finely shredded)
- 2 fresh kaffir lime leaves (finely sliced) Sweet chilli dipping sauce (to serve)
Utensils
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Step 1
Soak the wakame in hot water for 5 minutes until rehydrated. Drain and squeeze out as much moisture as possible then add to bowl of food processor.
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Step 2
Blend together everything except for the fresh kaffir lime leaves until smooth. Remove the blade from the food processor bowl and stir in the shredded lime leaves. Leave to sit for 10 minutes.
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Step 3
Grease hands and taking a tablespoon of mixture at a time forming into round, flat cakes. Spray with cooking spray.
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Step 4
Insert the crisper plates into both drawers divide the cakes between both drawers. You’ll be able to fit 6 in each drawer. Select Zone 1, AIRFRY, temperature 200°C, and time 15 minutes then select MATCH. Select START/STOP to begin cooking. Flip half way through cooking time. Remove from the unit then repeat cook time with the remaining cakes.
5. Serve hot with a squeeze of lime and sweet chilli dipping sauce.
