Humpty Doo Barramundi Fish cakes

A light mid-week meal the family will love, or finger food when entertaining guests. Our Humpty Doo Barramundi fish cake recipe is healthy and nutritious.

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Chef Pete Hilcke
Serves: 
2 - 4
Preparation: 
20 mins
Cooking: 
15 mins fillet + 15 mins fish cakes
Skill level: 
Easy
ingredients and instructions
Ingredients: 

300 gm Humpty Doo Barramundi fillets

1 large potato, boiled and mashed.

½ cup leek, diced and lightly braised in olive oil

1 tsp Italian herbs

1 lemon – ½ for zest, the remainder to serve

Salt and pepper to taste

1 egg, lightly beaten to combine

Seasoned breadcrumbs to coat

Olive oil

2 knobs of butter

Instructions: 

Preheat oven to 150C (optional).

  1. Pan fry Barramundi fillets. Remove skin and set aside (for garnish, or eat straight away). Place cooked fillets in a large bowl and flake into small pieces
  2. Add mashed potato, braised leek, herbs and zest of half the lemon to the flaked Barramundi.
  3. Add egg and mix all ingredients together.
  4. Form balls of the Barramundi mixture, flatten slightly into patties and coat in bread crumbs.
  5. Place in refrigerator for 1 hour to firm the ‘cakes’.
  6. Heat olive oil and 2 knobs of butter in pan on medium heat.
  7. Add fishcakes and cook until golden brown on both sides. Keep warm in a pre-heated oven until ready to serve, if preferred.
  8. Serve with fresh vegetables or side salad and a wedge of lemon.
Cook's note: 

See our video ‘6—7—2 for tips!

We added dried chives, chilli and parmesan to taste, but you can leave them plain if you prefer.