Starters and sides


Banana Blossom Crab Cakes with Sweet Chilli


image not found

Ingredients

3-4 cups peeled and chopped potato Ingredients to process ¼ cup capers and a little juice 1 cm of lemon skin 1 sheet of Nori seaweed or similar ¼ cup mild oil (eg ricebran) 1Tbsp lemon juice Remaining Ingredients 2 tins drained banana blossom 1-2 cups red pepper pieces (fresh or frozen) 1-2 tsp massel vegan chickun stock 1-2 tsp sweet chilli sauce salt to taste ½ cup cornflour or more for firmer pattie.

Method

Boil, 3-4 cups peeled and chopped potato for fast cooking. Drain, cool slightly and mash a little. Process briefly all ingredients to process Combine the processed ingredients together with remaining ingredients Mix well and push into circular molds on a greased tray. Cook aprox 30 min. Cool before packing in a reuseable container to take to your BBQ Cooking on the grill - Brush lightly with oil and place on the grill to reheat, turning till cooked through.


Comments:

These are great served up straight from the oven, but will equally grill up really nicely on a BBQ for a great vegan summer!


Source: KaiAroha