Banana Blossom ‘Crab Fish’ Cakes
Banana blossom gives these fish-free vegan-friendly ‘crab fish’ cakes a deliciously authentic flaky texture whilst dill and shallots add flavour. Serve with a squeeze of lemon and hand-cut chips for a tasty and simple evening meal.
- 1 1 can Cooks&Co banana blossoms
- 1 1 can chickpeas (drained)
- 1 1 Tbsp olive oil
- 2 2 shallots, thinly sliced
- 4 4 cloves garlic, thinly sliced
- 1 1 Tbsp mixed herbs
- 0.25 0.25 cup finely-chopped fresh dill
- 2 2 Tbsp vegan mayo
- 2 2 tsp Dijon mustard
- 1 1 cup panko breadcrumbs (gluten-free if needed)
- Rinse and drain the canned banana blossoms well. Also, rinse and drain the chickpeas and set aside.
- Finely chop the banana blossom pieces.
- Warm the olive oil in a frying pan over medium heat. Add the sliced shallots and garlic, and cook, stirring frequently, until softened. Add the mixed herbs and cook until fragrant. Immediately remove from the heat and transfer to your food processor.
- Add the chickpeas and chopped banana blossoms to the food processor. Pulse until everything is broken into smaller pieces. Stop to scrape down the sides as needed. Transfer to a mixing bowl.
- Stir in the fresh dill, vegan mayo, mustard, and finally the breadcrumbs. Taste and add more salt, pepper, and mixed herbs as desired.
- Form the cakes from two table spoons of mixture. Gently place the vegan crab cakes into the heated oil.
- Pan-fry the vegan crab cakes for about 3 minutes per side, or until nicely browned on both sides and hot throughout. Serve hot, with vegan tartare sauce and sliced lemons.
You can buy banana blossom from Cooks&Co at www.cooksandco.co.uk