This Thai inspired recipe beautifully showcases the lemon/lime and lemongrass attributes of Lemon Myrtle. Fishcakes are a firm family favourite and the perfect way to introduce more fish into your daily diet as the kids will love them! Perfect finger food too. And so easy to make with a food processor - you can whizz them up in no time.
Makes 24 small fishcakes
1 kg firm white fish fillets (such as barramundi, flathead , snapper or bream)
25g unsalted butter
2 cloves garlic, crushed
1 large onion, very finely diced
1 teaspoon Mountain Pepper
1 large egg, lightly beaten
1/2 teaspoon Wild Herb Salt
1 cup fresh breadcrumbs
juice of 2 limes (or 1 lemon)
1 tablespoon (8g) Lemon Myrtle
1/2 cup plain four (or substitute gluten free alternative)
vegetable or peanut oil (if there are no allergies) for pan frying
Chilli Coconut & Lemon Myrtle Sauce to serve
Process the fish fillets in a food processor until the flesh is like a mince and place in a large bowl.
Melt the butter in a small saucepan and cook the garlic and onion until softened. Stir into the minced fish. Add 3/4 (about 3 teaspoons) of lemon myrtle, all of the mountain pepper, egg, salt, breadcrumbs and the citrus juice and mix thoroughly to form a firm paste.
Combine the remaining lemon myrtle and the flour and spread on a flat bowl or plate
Form the fish paste into 24 evenly sized cakes and dust completely with the seasoned flour, shaking off any excess
Heat the vegetable oil in a frying pan until very hot
Shallow fry the fish cakes, a few at a time, turning as they turn golden brown on both sides.
Drain on kitchen paper and serve hot with our delicious Chilli Coconut & Lemon Myrtle Sauce