Begin by chopping the artichokes finely and placing them in a bowl. Drain the sunflower seeds and blitz in a food processor with the curry paste, nori, spring onions, soy sauce, ginger and lime juice. Add to the bowl, along with the flax egg, breadcrumbs and flour. Use a wooden spoon or a fork to combine everything thoroughly.
Now set up a breadcrumbing station: combine the plant milk and flour in one wide shallow bowl; and the breadcrumbs, coconut, salt and pepper in another.
Pour a little oil into a non-stick frying pan and set it over medium heat. Form the mixture into patties about 7.5 cm in diameter. Take a patty, dip it into the flour and milk mixture, then into the breadcrumb mixture, pressing in the crumbs. Fry until golden brown on each side, flipping it halfway – it should take 4–5 minutes in total. If you have a large pan, you should be able to fry up to three at a time.
Drain on paper towel, then garnish with coriander and serve with a side of Cucumber relish.