Barramundi Fish Cakes
Print Recipe
Ingredients
for fish cakes:
- 1 large russet potato baked and peeled
- 1 pound barramundi filets or any other white fish
- ⅓ cup half and half
- ⅓ cup panko breadcrumbs
- 1 small egg whisked
- 1 lemon zested
- ½ small red bell pepper diced
- ½ cup total chopped herbs: dill and parsley
- 1 tablespoon kosher salt
- extra panko to coat
for sauce:
- ½ cup Stonyfield Double Cream Yogurt
- ¼ cup total chopped: dill parsley, mint
- 2 tablespoons olive oil
- juice from lemon leftover from fish cakes
- salt and pepper to taste
Instructions
- Preheat your oven to 350 and place unseasoned fish on baking tray. Bake for 12 minutes, until opaque. Remove from pan and chill for 10 minute in refrigerator.
- In a large bowl, mash the baked potato and flake the chilled cooked fish into it. Add the rest of the ingredients and combine until a mixture forms. To form patties, use a 1/3 cup measure to scoop and form or use hands to shape into discs. Coat with panko and refrigerate for an hour before frying.
- In the meantime, preheat oven again to 350F and in a large saucepan, heat 1/2 inch vegetable oil. Fry the cakes on each side until golden brown (3 minutes each) and then bake until heated through. To make sauce: whisk all ingredients together.
- Serve with sauce, greens, and extra lemon wedges.
Servings: 12 fish cakes