- Half of the juice of a Lime
- 1 inch Grated ginger
- 1 tin (or 1 cup) Palm of heart
- 1 tin (or 1 cup) Banana blossom
- 1 tbsp Soy sauce
- 2 tbsp Red Thai curry paste
- 1 tbsp Agave nectar
- A sprinkle of Dried seaweed
- 1 tbsp Vegan mayonaise
- 16 ounces Potatoes
- 2 cups Plain flour
- 2 cups Panko breadcrumbs
- 1 tsp Paprika
- 1 tsp Cayenne Pepper
- 200 ml Plant milk
1. Start by boiling half of your potatoes until they’re very soft. Then drain them and mash them up with the addition of the vegan mayonnaise.
2. In a blender, blend the lime juice, grated ginger, soy sauce, tamarind, red Thai paste, dried seaweed, chillies and agave nectar until the mixture is cohesive.
3. After this, add in the drained, palm of hearts and banana blossom. Blitz until you have fish like flakes. Don’t over mix it into a mush, as you’ll want to leave some texture.
4. Grate the other half of your potatoes and add them into the mixture with the mashed potato. Then sieve in half of the flour to thicken up the mixture.
5. After this, put the milk, flour and panko breadcrumbs in three separate shallow dishes. Add in the paprika and cayenne pepper to the panko breadcrumb mixture.
6. Form the mixture into patties and start by coating the patty in the flour, then the milk and then the panko breadcrumb mixture.
7. When you’ve done this with all of your patties turn the hob onto a relatively high heat and heat up some sunflower oil in a pan to shallow fry the patties. To make sure the oil is hot enough, place a piece of bread in first. If it starts to bubble the oil is hot enough to cook the patties in. Cook the patties for around 1 to 2 minutes on both sides. Once you’ve cooked all the patties you can serve up straight away or refrigerate and save them for a couple of days. I like to serve mine straight away with a side of sweet chili sauce.
Photo: Hannah Roberts