When its blistering hot outside, any fish 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 and barramundi is often brought home to be on the menu. I love to make fish cakes with coriander chilli and limes, an ever so light and delicious dish.
 

Prep Time 20 minutes

Cook Time 16 minutes

Nutrition Per Serve	57.4 Calories  each
Carbohydrates	4.3 g
Fat	1g
Protein	5g

Servings: 9-10

Ingredients: 

• 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
• 2 eggs
• salt and pepper

Method:

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 golden.
4. To make the dressing place the mirin, lime juice and 1/2 chilli in a bowl, whisk and serve with the fish cakes.
5. Serve inside an iceberg lettuce leaf or in a raw cabbage salad.

 

For our take on all time Aussie classic, check the recipe below

https://au.atpscience.com/blogs/recipes/protein-cherry-ripe-bars