When its blistering hot outside, any fsh is a winner for me.. quite often we are all at
a holiday house where fishing is on top of the list for the men, barramundi is always a bring home and I love to make fish cakes with coriander chilli and limes, an ever so light dish.
|Prep Time 20 minutes||Cook Time 16 minutes|
|Nutrition Per Serve||57.4 Calories each|
225 g white fish / I used barramundi skin off
225 g sweet potato cooked with skin on
1 1/2 jalapeno chilli, finely chopped
1 clove garlic
2 keffir lime leaves
1/2 cup each of coriander and mint
2 sping onions
salt and pepper
1. Pre – heat oven to 220 c (425 F).
2. Place the fish in a food processor and process until finally chopped. Transfer to a large bowl and add the sweet potato, 1 jalapeno’s, garlic, keffir lime leaves, coriander and mint, spring onions, eggs, salt and pepper.
3. Divide the mixture into 1/3 cup patties and place them on a baking tray, line the tray with non stick paper prior. Bake for 8 minutes, then turn carefully and bake for a further 8 minutes or until
4. To make the dressing place the mirin, lime juice and 1/2 chilli in a bowl, whisk and serve with the fish cakes.
Serve in iceberg lettuce or a raw cabbage salad.