Kenyan Barramundi Fish Cakes
A fusion of Kenyan and Australian flavors, these fish cakes are crispy on the outside and tender on the inside. Serve with a side of tangy slaw.
Ingredients
- ●400g barramundi filletsFresh or frozen, skin removed
- ●100g light flourFor dusting
- ●50g yeasty beer batter mixFor crispy coating
- ●100g cabbageShredded
- ●50g carrotsGrated
- ●20g onionFinely chopped
- ●20ml lemon juiceFreshly squeezed
- ●5g saltTo taste
- ●3g black pepperTo taste
- ●20ml cazuela oilFor frying
Instructions
- 1
1. In a food processor, combine cabbage, carrots, onion, lemon juice, salt, and black pepper. Process until well combined.
- 2
2. Flake the barramundi fillets into a bowl and mix in the cabbage mixture.
- 3
3. Add the light flour and yeasty beer batter mix to the bowl and mix until just combined.
- 4
4. Divide the mixture into 8-10 portions and shape each into a ball.
- 5
5. Flatten each ball slightly into a patty shape.
- 6
6. Dust the patties with light flour.
- 7
7. Heat a non-stick pan with cazuela oil over medium-high heat.
- 8
8. Add the patties to the pan and fry for 3-4 minutes on each side, until golden brown and crispy.
- 9
9. Serve the fish cakes hot with a side of tangy slaw.