Banana Blossom 'Fish' Cakes

Serves: 2 Prep: 20_minutes Cook: 15_mins

Info

Fish' Cakes a go!

1 tbsp Thai Curry Paste

1 teaspoon fresh Ginger, finely chopped

2 cloves of Garlic, finely chopped

Zest and juice of 1 Lime

1/2 bunch of fresh Coriander, finely chopped

1 Red Chilli, finely chopped

1 packet of Panko Breadcrumbs (if needed)

Drain, rinse and chop the banana flower, placing in a tea towel or muslin cloth and squeezing to remove all of the moisture.
In a bowl, combine the rest of the “fish” cake ingredients, until well mixed together.
Divide the mixture into four and form into flat patties. If the mixture is too wet to stick together, add panko breadcrumbs to help them hold their shape.
Heat a frying pan over a medium to high heat, and add a drizzle of olive oil. Add the “fish” cakes two at a time to the pan, and fry for a couple of minutes on each side, until brown and slightly crispy.
When all four cakes are cooked, return them all to the pan and turn the heat off.
Serve with green salad and lemon wedges.