Ingredients: (to make 24 small cakes)
1kg firm fish fillets such as halibut
1 tbsp (25g) unsalted butter
2 cloves garlic, crushed
1 large onion, finely diced
2 tsp (5g) dried and ground Lemon Myrtle
1 tsp (2g) Mountain Pepperberry
1 egg, lightly beaten
1/2 tsp salt
1 cup (75g) fresh bread crumbs
juice of 1 lemon
1/2 cup (70g) plain flour
1tsp (2g) dried and ground Lemon Myrtle, extra
1 cup (250ml) peanut oil
Preparation:
1. Finely dice the fish fillets until the flesh is like a mince and place in a large bowl.
2. Melt the butter in a small pan and cook the garlic and onion until tender. Add the fish and stir through.
3. Add the Lemon Myrtle, pepper, egg, salt, bread crumbs and lemon juice and mix very well to incorporate and form a firm fish paste. Remove from heat.
4. Combine the extra Lemon Myrtle and flour together in a flat bowl.
5. Form the fish mince into 24 small cakes and dust all over with seasoned flour.
6. Heat the oil in a skillet and fry the cakes for 3-4 minutes until a light golden brown. Cook only a few at a time so that the oil temperature doesn’t drop and cause the cake to stew.
7. Lift the cakes from the pan with a slotted spoon and drain away the excess oil by placing on paper towel.
To Serve:
Serve hot with Quandong, Port and Chilli Sauce.
recipe from “Wild Lime - cooking from the bushfood garden” by Juleigh Robbins
