Barramundi Fish Cakes

The story

Fish cakes came through British home cooking, while barramundi gives the form an Australian centre. They offer a practical way to use cooked fish without losing its identity. The fish remains in distinct flakes inside a crisp crumb, with potato providing enough binding but not dominating. Lemon and herbs keep the cakes light. They suit family dinners, seafood lunches and make-ahead cooking. Using barramundi turns a familiar economical dish into one linked to northern Australian waters.

Ingredients

• Main ingredients
• 200 g barramundi filletscooked and flaked
• 250 g potatoespeeled and mashed
• 2 piece Spring onionsfinely sliced
• 7.5 g parsleychopped
• 0.5 piece lemonzested
• 0.5 piece eggbeaten
• 60 g breadcrumbs
• 0.07 tbsp olive oilfor frying

Method

1. Step 1

   Cook and mash the potatoes, then let them cool.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

2. Step 2

   Fold through flaked barramundi, spring onion, parsley and lemon zest.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

3. Step 3

   Shape into cakes, dip in egg and coat with breadcrumbs.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

4. Step 4

   Pan-fry until golden and crisp on both sides.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

5. Step 5

   Serve with lemon wedges and tartare sauce.

   Look for: Look for good colour, aroma and the texture described in the step. Tip: Taste and adjust seasoning before serving. Avoid: Do not rush this stage; controlled heat gives a better final texture.

Nutrition

per serving

Estimated per serving for editorial planning; recalculate from exact brand ingredients before publication.