Vegan Thai Fish Cake With Banana Blossom And Nori Seaweed.

Vegan Thai fish cake with banana blossom and nori seaweed.

Vegan Thai Fishcake ingredients:
* @bionaorganic banana blossom 225g drained (400g can)
* 3 teaspoons of light soy sauce
* 2 tablespoons of @thaitasteuk green curry paste
* 1 tablespoon of finely chopped coriander
* 1 tablespoon of finely chopped Thai basil
* 1 tablespoon of finely chopped green onions
* 2 shallots finely sliced
* Thumb of ginger grated
* 1 lemongrass stick finely chopped
* 1 red chilli finely chopped
* 5 black cracked peppercorns
* A small handful of green beans very finely chopped
* 1 teaspoon of palm sugar or brown sugar
* Juice of 2 limes
* 4 tablespoons of breadcrumb
* 1 pinch of sea salt
* 1 cup of mashed potatoes
* 1 sheet of crumbled nori sea 🌊 weed
* Oil for frying

Sauce:
* Mix 1 tablespoon of Thai sweet chilli sauce and 1 tablespoon of gochujang paste
Bread:
* 3-4 sourdough buns
* 20ml of sunflower oil, for frying
* Some additional Thai basil for garnish

Method:
-Drain banana blossom, pat dry, then chop it up
– in a pan add a little oil and lightly brown the sliced shallots and ginger, then add the lemongrass, banana blossoms and green beans and fry a bit more. Add the soy, sugar, green Thai paste, lime juice and fry a bit more. When sizzling tip everything in a lage bowl, throw in the mashed potato, all herbs, salt and 1 tablespoon of breadcrumbs, nori sea weed. Knead everything
– Now roll 3-4 patties by hand and coat it in breadcrumb.
– Now add a bit of oil in a nonstick pan and shallow fry patties till golden
– Slice sourdough buns across in half and toast
– Prepare the sauce
– Now place the fish cake in between the bun, add a dollop of sauce, some Thai basil to garnish – and bite into it. Heaven!

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