Barramundi Fish Cakes
Crisp, golden patties made with flaked barramundi and creamy mashed potato, seasoned with fresh lemon and parsley.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •large saucepan
- •potato masher
- •mixing bowl
- •large frypan
- •spatula
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12 g
- carbs
- 32 g
- fibre
- 3 g
- protein
- 26 g
- calories
- 340 kcal
Instructions
- 1
Place the cubed potatoes into a saucepan of cold salted water.
- 2
Boil over high heat for 15 minutes until completely tender when pierced.
- 3
Drain the potatoes thoroughly and mash until smooth, then allow to cool.
- 4
Add flaked barramundi, spring onions, parsley, lemon zest, salt, and pepper to the mash.
- 5
Mix gently so distinct flakes of fish remain visible throughout the mixture.
- 6
Shape the mixture into eight evenly sized round patties about 2 cm thick.
- 7
Dust each patty lightly in flour, dip in beaten egg, and coat thoroughly with breadcrumbs.
- 8
Heat the vegetable oil in a large frypan over medium heat until hot.
- 9
Fry the patties for 4 to 5 minutes each side until deeply golden and heated through.
- 10
Drain the fish cakes on paper towel before serving hot.
Chef's tips
Ensure the boiled potatoes are completely dry before mashing so the patties do not turn soggy. Let the mashed potato cool before shaping to help the cakes hold together in the frypan.
Ingredient substitutions
- cooked barramundi fillets → any cooked firm white fish like snapper or flathead
- dried breadcrumbs → panko crumbs or gluten-free breadcrumbs
- spring onions → finely chopped chives or brown onion
Storage
Store cooled fish cakes in a sealed container in the fridge for up to two days.
Reheating
Reheat on a baking tray in a 180C oven for 10 to 12 minutes until heated through and crisp.
Common mistakes to avoid
- •Using wet or under-drained mashed potato, which causes the fish cakes to disintegrate during frying.
- •Over-mixing the bowl, turning the fish into a paste rather than leaving moist flakes.
- •Frying in oil that is not hot enough, making the crumb soggy and greasy.
Serving suggestions
Cooked Barramundi Fish Cakes?
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