Barramundi & Broccoli Fish Cakes
Our Fish Cake Spice Mix is a tangy combo of coriander, sumac fennel, mace, ginger, lemon myrtle, dill, parsley and Australian native pepperberry, The blend makes whipping up fish cakes a breeze, and not to mention extremely tasty. You can easily substitute the barramundi fillets for a firm white fish such as snapper, hake, ling, perch, cod or sea bass, and we can guarantee these will become a family favourite in no time.
400g (3) barramundi fillets
500ml (2 cups) milk
150g broccoli, cooked and drained
450g (2) potatoes
1 tbsp butter
1 egg, beaten
1 tsp finely grated lemon zest
1 tbsp Herbies Fish Cake Spice Mix
30g (¼ cup) breadcrumbs, plus extra for coating
rice bran or vegetable oil, for cooking
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.
Peel and cut the potatoes into chunks and cook until tender. Mash with butter and season to taste.
Chop the cooked broccoli finely and stir into the mash along with the egg, lemon zest, spice mix and ¼ cup breadcrumbs.
Remove cooked fish from milk and discard skin. Flake the fish into the mash mixture, removing any bones.
Stir to combine well then shape into 12 medium 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.
To cook, heat oil in a large frying pan and cook fish cakes for 3–4 minutes per side, until golden then drain on kitchen paper towel before serving with a wedge of lemon and salad or wilted spinach.
Serving & nutrition based on 3 fishcakes per person
Keywords: fish, barramundi, fish spices, fish cakes, healthy