Barramundi Fish Cakes

Serves 4

Time 30 minutes

Ingredients

500g barramundi 

700g white potatoes

2 garlic cloves, finely chopped

1 onion, finely diced

½ cup peas, thawed, drained

1½ tbsp of parsley, finely chopped

1 tbsp basil, finely chopped 

Lemon zest – of half a lemon

1 cup wholemeal plain flour

2 eggs, whisked

1½ cups panko breadcrumbs

Salt and pepper

Extra virgin olive oil 

Method

Peel and chop the potatoes and place them in boiling water - ensure all covered - add a tiny bit of salt and simmer for 10 minutes until they are soft but not breaking. 

Whilst potatoes are simmering heat olive oil in a skillet, cook the fish fillets for 4-5 minutes each side – so it is JUST cooked and set aside. In the same pan add a splash of olive oil, garlic and onion and cook for 2-3 minutes until golden brown. Remove from heat and set aside.  

Once the potatoes are cooked, drain and place in a bowl. Add the parsley, basil, lemon zest,  salt and pepper, mash roughly with a fork or wooden spoon, you don’t want this very smooth – keep it chunky. Add the onion & garlic mixture and peas. Gently separate the fish with your fingers and flake through the potato mixture – do not break it up completely.

Using hands and a spoon – scoop about ¼ cup of the mixture and press into a ball then flatten

Dip the fish cake in flour, shake excess off, dip in the egg mix and then coat in the panko breadcrumbs.

Cook in a skillet on medium heat (with olive oil) for 2 minutes each side. Place on paper towel on a plate post cooking.

Serve with tartare, kewpie mayonnaise and lemon wedges.