Vegetable cakes with a difference!

The banana flower is a large deep purple-red blossom which grows from the end of the banana bunch.

It is treated as a vegetable in several Asian and tropical cuisines and is considered to be rich in vitamins A and C. In some cultures it is believed to be beneficial to lactating mothers. It is also believed to alleviate menstrual cramps.

India being in the tropical belt has an abundance of banana trees. Like the coconut tree, every part of the ubiquitous banana tree has a specific use.

The edible portions are the flower, trunk and fruit. The leaves are used in lieu of aluminium foil for cooking and for storage of food. The banana leaf can also double up as the most economical disposable, biodegradable plate during occasions that require feeding a large number of people.

In addition, banana fibre is used to make beautiful mats and doilies in the state of Kerala.

Every Indian market stocks the banana flower. It is inexpensive besides being available all year round. The dark coloured outer bracts are tough and need to be pulled away and discarded. What you are left with are the pale tender inner leaves overlapping each other tightly to form a cone.

If you are familiar working with the banana flower you will know that once it is cut it releases a sap that will stain skin and any surface it comes into contact with. Therefore, it will be prudent to wear gloves or coat your hands with cooking oil prior to handling it. This precaution makes cleanup easier.

The sap will also discolour the cut vegetable once it comes into contact with air. You need to soak it in a bowlful of water as soon as you cut it.

The recipe I am posting today has been given to me by my friend Maya. It is delicious. In fact, it took me a couple of seconds to identify the ingredients. If you are unfamiliar with the taste you might easily be fooled into thinking fish cakes or minced meat!!

Banana flower cakes (cutlets)

  

Banana flower               1 large, yields about 3 cupfuls after being chopped

Mashed potato               1 cup

Coconut oil                  1 Tbls (Any other oil will do but this one is special)!

Shallots                          10, chopped fine

Curry leaf                      10 – 12

Green chilly                 2 – 3 or more, chopped fine

Ginger paste                  1½ Tbls

Coriander powder          2 tsps

Fennel powder               1 tsp

Pepper powder              ½ tsp or to taste

Salt to taste

Flour and water paste for coating the cakes

Breadcrumbs for coating

Oil for frying

Method

Wear gloves or apply cooking oil on you hands liberally before you handle the banana flower.

 Remove the tough outer leaves and discard. Chop the pale tender leaves soaking them in a bowl of water as you go along to prevent discolouration. Squeeze all the water out and steam the chopped vegetable for about 20 mins in a pressure cooker until tender. Set aside.

Heat 1 Tbls of oil gently in a wok and sauté the next three ingredients until limp but not discoloured.

Make a paste of the next four ingredients and add to the pan along with the chopped banana flower.

Cook this mixture on medium low heat stirring all the time until aromatic and dry. Remove from fire and set aside to cool completely.

Blend in the mashed potato. Add salt, check seasoning and form into cakes (cutlets).

Coat each cake with the flour paste before coating completely in breadcrumbs. If you want a thick coating of crumbs you can repeat the flour paste and breadcrumb coating,  letting the cakes rest in the fridge in between each coating.

Deep-fry in hot oil. Serve with onion rings soaked in lime juice, chilli powder and salt and chutney of your choice.