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
- 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
- Boil potatoes, then mash with milk and half the butter. Sauté leek in 2 tbsp olive oil until tender. Set both aside.
- 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.
- 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.
- 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.
- 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.
- Serve with lemon and dill aioli, rocket and lemon wedges.