Ingredients
Serves 4-6 Makes 24
1kg firm white fish fillets (such as flathead, snapper or bream.)
25g unsalted butter
2 cloves garlic, crushed
1 large onion, very finely chopped
1 teaspoon of mountain pepper
1 large egg, lightly beaten
½ teaspoon salt
1 cup fresh breadcrumbs
Juice of 1 lemon or two limes
3 teaspoons dried lemon myrtle
½ cup plain flour
Vegetable of peanut oil, for pan-frying
‘Outback Spirit Wild Lime Chilli Ginger Sauce’ or similar, to serve
Method
This Thai inspired recipe beautifully showcases the lemon/lime and lemongrass attributes of lemon myrtle. The fishcakes make a delightful light lunch for four or starters for six, or make the cakes slightly smaller and serve them as finger food.
Process the fillets in food processor until the flesh is like a mince. Transfer to a large bowl.
Melt the butter in a small saucepan and cook the garlic and onion until softened. Stir into the minced fish.
Add the mountain pepper, egg, salt, breadcrumbs, citrus juice and two teaspoons of the lemon myrtle and mix thoroughly to form a firm paste.
Combine the remaining lemon myrtle with the flour and spread on a flat bowl or plate.
Form the fish paste into 24 cakes and dust with the seasoned flour, shaking off any excess.
Pour enough vegetable oil into frying pan to coat the base and heat until very hot.
Add the fishcakes a few at a time and cook until golden brown on both sides.
Drain on kitchen paper and serve hot with the dipping sauce.
Book: Wild Food by Juleigh Robbins (Lantern/Penguin RRP: $55.00)
www.outbackspirit.com.au