Drain and rinse the banana blossom. Arrange them into a pot and add: kelp sheet, wakame, lemon wedges, few springs of dill, salt and white pepper. Cover with water and bring it to a boil. Allow to simmer for 20 minutes then turn the heat off and let it cool completely.

Peel the potato skin and roughly chop into cubes. Arrange the potato chuncks into a glass bowl add ½ inch of water, cover the bowl with film and pierce the film a few times with a fork. Microwave the potatoes for minutes at 800W, then leave in the microwave for another 5 minutes.

Rinse the potatoes in cold water and mash with a potato masher.

Drain the banana blossoms and the wakame from the marinate, roughly chop into small bites.

In a bowl combine the mash potato, the banana blossoms, roughly chopped capers, dill and fresh parsley, corn starch, 1 teaspoon of grated lemon zest, salt, pepper and onion, garlic and ginger powder. Mix well.

To form the fish cakes: take 80 grams of the mixture, roll it first into a ball then flat the sides. Coat well into breadcrumbs and set aside. Continue until you finish all the mixture.

Arrange the fish cakes onto an air fryer basket or a baking tray with a spash of vegetable oil and bake for 20 minutes at 200°C (395°F). Alternatively you can pan fry or deep fry the fish cakes.

Serve warm ideally with some vegan tartare sauce, fries and peas.