• 1 tin banana blossom, rinsed and drained
  • 6 sheets nori seaweed
  • 2tbsp ground flax seed, mixed with 2tbsp water and left to swell
  • 1tbsp tamari
  • 2tbsp red Thai curry paste
  • ½ bunch coriander, plus extra leaves to serve
  • 4 spring onions, roughly chopped
  • 75g green beans, roughly chopped
  • 1 red chilli, stalk removed and roughly chopped
  • 1 stick lemongrass, woody end removed
  • 1tsp caster sugar
  • Juice 1 lime
  • 50g fresh breadcrumbs
  • Pinch of salt
  • 50g fresh breadcrumbs
  • 1tbsp rapeseed oil
  • Sweet chilli sauce, to serve


  1. 1

    Toast the nori in a dry pan then transfer to a food processor along with the banana blossom. Blitz roughly then add in the remaining ingredients (except the sweet chilli sauce) and blitz again to form a coarse paste.

  1. 1

    Shape the mixture into patties and heat the oil in a frying pan. Fry the patties for a few minutes on each side and drain on kitchen paper.

  1. 1

    Serve with sweet chilli sauce and a chopped sesame salad.

  1. 1

    Serving suggestion; we served our no-fish cakes with chopped up red cabbage, coriander, carrot with some lime juice and sesame seeds. 

Nutritional Details

Each serving provides
  • Energy 586kj 140kcal 7%
  • Fat 5.8g 8%
  • Saturates 0.5g 3%
  • Sugars 2.7g 3%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

14.0g carbohydrate 4.0g fibre 5.9g protein

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