Banana Blossom ‘Fish’ and Chips with Tartare Sauce and Crushed Peas

Servings: Serves 2

Nutritional Information:

Per serving (716g)

Calories 1081, Fat 29.2g, Saturates 4.6g, Carbohydrate 178.6g, Sugars 13.5g, Fibre 19.4g, Protein 28.4g, Salt 2g


For the 'fish'

For the breaded coating

200g (1 3/4 cups)
200ml (1 scant cup)
100g (2/3 cups)

For the chips

3 medium

For the tartare sauce

For the crushed peas



Firstly place the lemon juice, caper brine and gherkin pickling vinegar in a bowl; add the banana blossom pieces and leave to marinate for 30 minutes. Once marinated, wrap half a sheet of nori around each of the banana blossom pieces.


Next, for the bread coating, whisk 100g of the plain flour and all the water together to make a batter. Coat the banana blossom pieces in the remaining 100g of plain flour; then dip the pieces into the batter before coating them in the breadcrumbs. Place the coated blossoms into the fridge until ready to bake.


Next, pre-heat the oven to 200°C/400°F/ Gas 6. For the chips, cut the potatoes into approximately 2cm-thick sticks, add to a saucepan, fill the pan with water and bring to the boil. Boil for roughly 10 minutes or until the chips are starting to soften. Drain the chips in a colander, then transfer them to a baking tray, drizzle with the olive oil and set aside.


For the tartare sauce, using a stick blender, blend the soya milk, olive oil and cider vinegar until thick. Once blended, mix in the capers, gherkins and dill.


For the crushed peas, add the peas and butter to a pan over a medium heat. Cook for 5 minutes. Then add the mint sauce and mash with a potato masher or a fork.


Put both the banana blossoms and chips into the oven for 25-30 minutes, or air fry for 15 minutes. Serve with the crushed peas and tartare sauce.


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