Preheat oven to 400°F. Line a rimmed baking sheet with a silicone baking mat or parchment paper

Remove banana blossom from packages and gently pat dry with paper towel. Thinly slice lengthwise, then turn and cut crosswise into ¾-inch “shreds."

In a medium bowl, use a fork or potato masher to lightly mash the garbanzo beans. Fold in the chopped banana blossom.

In another medium bowl, whisk 3 tablespoons of the reserved garbanzo canning liquid (also known as aquafaba) until very foamy — this will act like an egg and help bind the mixture. Whisk in the mayonnaise, mustard, Old Bay, kelp granules, salt and pepper.

Use a spatula to stir in banana blossom and garbanzo mixture, capers, and green onions until well combined. Fold in ¾ cup of the breadcrumbs.

Measure out ½ cup of the mixture and use your hands to mold it into a patty. Repeat with the rest of the mixture.

Spread the remaining panko in a small dish. Dredge patties in panko, pressing gently to adhere to both tops and bottoms, then transfer to the prepared baking sheet.

Spray tops with cooking spray and bake for 10 – 15 minutes, then remove from oven. Flip the cakes over, spray the tops with oil and bake for another 10 – 15 minutes until heated through and golden brown.

Garnish with chives and serve with lemon wedges.