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