Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tins banana blossom
- 1 cup tapioca flour, plus extra for rolling
- 1 tbsp chilli, finely chopped
- 1 tbsp minced garlic
- 1 tbsp ginger, minced or finely grated
- ¼ cup Vietnamese mint leaves, chopped
- ¼ cup Thai basil, chopped
- 1 tsp sea salt
- 1 tsp coconut aminos
- 1 tbsp psyllium husk
- 2 tbsp black sesame seeds
- Sesame oil, for frying
- Chilli jam or nuoc cham, to serve
Method
- Open and drain the banana blossoms. Place the flesh into a mixing bowl and lightly break them apart.
- Add all other ingredients and mix together.
- With the extra tapioca flour, roll into small balls and flatten into cake shapes.
- Heat a few tbsp of sesame oil in a frying pan. Once oil is hot, place fish cakes in pan and fry until golden brown on both sides.
- Rest cooked fish cakes on a plate with some paper towel to absorb any excess oil.
- Serve with a fresh salad, chilli jam or nuoc cham (see banh xeo recipe on opposite page for plant-based nuoc cham).
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