Drain the banana blossom and rinse really well with cold water.
Drain well, cut into small pieces and place in a bowl.
Add the capers, seaweed, chives, lemon juice and a pinch of salt and pepper. Mix through and place in the fridge to marinade for 30 minutes.
Preheat the oven to 200C (180C fan).
Retrieve the banana blossom bowl and add the potato and breadcrumbs.
Tip! Everything in the recipe is safe to eat uncooked, so now is a good time to taste your mixture and make sure that you are happy with the balance of flavours.
Divide into eight equally sized balls and place on an oiled baking sheet, flattening with the palm of your hand to create patties.
Drizzle oil over each of the vegan fish cakes.
Bake for 10 minutes then flip and bake for a further 10 minutes until just firm and golden.