Lemon Myrtle Fish Cakes with Kakadu Plum Chilli Sauce


  • 1kg firm fish fillets (such as baramundi, flathead, snapper or bream)
  • 25g unsalted butter
  • 2 cloves garlic - crushed
  • 1 large onion - very finely diced
  • 3 teaspoons Outback Spirit Lemon Myrtle
  • 1 teaspoon Mountain Pepper or Cracked Black Pepper
  • 1 large egg - lightly beaten
  • 1/2 teaspoon salt
  • 1 cup fresh breadcrumbs
  • juice of 1 lemon or 2 limes
  • 1/2 cup plain flour
  • vegetable oil for frying
  • Outback Spirit Kakadu Plum Chilli Sauce



  1. Process the fish fillets in a food processor until the flesh is like a mince and place in a large bowl.
  2. Melt the butter in a small saucepan and cook the garlic and onion until softened. Stir into the minced fish. Add 2 teaspoons of lemon myrtle, mountain pepper, egg, salt breadcrumbs and the citrus juice and mix thoroughly to form a firm paste.
  3. Combine the remaining lemon myrtle and the flour and spread on a flat bowl or plate
  4. Form the fish paste into 24 evenly sized cakes and dust with the seasoned flour, shaking off any excess
  5. Heat the vegetable oil in a frying pan until very hot
  6. Shallow fry the fish cakes, a few at a time, turning as they turn golden brown on both sides.
  7. Drain on kitchen paper and serve hot with Outback Spirit Kakadu Plum Chilli Sauce


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