Humpty Doo Barramundi fishcakes with lemon and dill aioli

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.

12 serves
1 hour 25 mins
60 mins
EASY 

Ingredients 

LEMON AND DILL AIOLI
2 egg yolks
2 garlic cloves, crushed
2 tbsp dill, finely chopped
1½ cups olive oil
1/4 cup freshly squeezed lemon juice

FISH CAKES
3 large potatoes, peeled and chopped
1 tbsp milk
100g butter
2 leeks, thinly sliced
3 Humpty Doo Barramundi Fillet portions
1/2 cup olive oil
1 tbsp fresh oregano, finely chopped
Zest of 1 lemon, plus extra wedges to serve
1 egg, lightly beaten
1 cup panko breadcrumbs
50g butter
2 tbsp olive oil


Instructions

Lemon and dill aioli
  1. To make aioli; place the egg yolks, garlic and dill in food processor. Blend for 10 secs. With the motor running, slowly add the oil in a thin stream until combined. Once thickened add lemon juice and season. Set aside and refrigerate.

Fish cakes
  1. Boil potatoes, then mash with milk and half the butter. Sauté leek in 2 tbsp olive oil until tender. Set both aside.
  2. Heat a large heavy-based frying pan over medium heat. Season barramundi all over with sea salt and freshly ground pepper. Drizzle with 2 tbsp olive oil and rub into the skin and flesh.
  3. Place barramundi, skin-side down in the heated pan and cook for 7 mins, turn and cook for another 5 mins. Remove skin and flake flesh.
  4. Mix together barramundi, potatoes, leek, oregano, lemon zest and egg in a large bowl until combined. Form balls of the barramundi mixture, flatten slightly into patties and coat with panko breadcrumbs. Place in refrigerator for 1 hour to firm.
  5. Heat 2 tbsp olive oil and 25g butter in a large frying pan over medium heat. Add half the fishcakes and fry for 2-3 mins each side or until golden brown. Repeat with remaining fishcakes.
  6. Serve with lemon and dill aioli, rocket and lemon wedges.
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