Barramundi and Broccoli Fish Cakes

Prep time:

Cook time:

Serves: 4

These healthy and delicious fish cakes are great for the whole family for lunch or dinner.

  • 3 barramundi fillets (approx 400g total)
  • 500ml milk
  • 6 florets broccoli, cooked until tender and drained
  • 2 white potatoes (450g)
  • 1 tbsp butter
  • 1 egg, beaten
  • 1 tsp finely grated lemon zest
  • 1 tbsp Herbie’s Spices Fish Cake Spice Mix
  • ¼ cup breadcrumbs, plus extra for coating
  • rice bran or vegetable oil, for cooking
  • green salad or wilted spinach and lemon wedges, to serve

  1. Place fish fillets skin side up in a deep pan and cover with milk. Bring to a gentle boil over low-medium heat then turn off heat and allow fish to continue cooking for 10 minutes.
  2. Peel and cut potato into chunks and boil in salted water until tender. Mash with butter and season to taste.
  3. Chop cooked broccoli finely and stir into the mash along with egg, lemon zest, spice mix and breadcrumbs.
  4. Remove cooked fish from milk and discard skin. Flake the fish into the mash mixture, removing any bones.
  5. Stir to combine well then shape into 12 medium sized fish cakes or 8 large fish cakes. Once shaped, toss in extra breadcrumbs. Fish cakes can be placed on a lined baking tray, covered and refrigerated for up to 24 hours before cooking.
  6. To cook, heat 2mm of oil in a large frying pan and cook fish cakes for 3-4 minutes per side, until golden then drain on paper towel before serving.