Prepare the Banana Blossoms:

• Rinse the petals under cold water to remove any brine or preserving liquid.
• Chop the petals into small, fish-like flakes and set aside.

Prepare the Vegan Fish Cake Mixture:

• In a large mixing bowl, mash the chickpeas using a fork or potato masher until they are well mashed but still slightly chunky.
• Add the mashed chickpeas and chopped banana blossoms to a pan, and stir fry for a few minutes until slightly wilted. Add the soy sauce and mix well.
• Transfer the mixture back to the bowl. Add the chopped scallions, chopped cilantro, flour and shredded Nori seaweed sheet to the bowl. Mix well.
• Gradually add the (optional) breadcrumbs, mixing as you go, until the mixture holds its shape when formed into patties. Adjust the amount of breadcrumbs as needed.

Shape and Cook the Vegan Fish Cakes:

• Divide the mixture into equal portions and shape them into round patties or traditional fish cake shapes.
• Heat cooking oil in a frying pan over medium heat.
• Carefully place the vegan fish cakes in the pan and cook for 3-4 minutes on each side or until golden brown and crispy.
• Once cooked, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil.

• In a small bowl, combine tahini, maple syrup, lemon juice, and tamari or soy sauce.
• Whisk the ingredients together until well combined. The mixture may thicken initially.
• Gradually add water, 1 tablespoon at a time, and continue whisking until you achieve your desired consistency. Add more water if you prefer a thinner sauce.
• Taste the sauce and add a pinch of salt if desired, adjusting the seasoning to your preference.
• Once well mixed and smooth, the Maple Tahini sauce is ready to be used to dip the vegan fish cakes or drizzle on top of them.