Fish cakes don’t always sound that appealing, but it doesn’t mean they won’t be nutritious and deliciously tasty.
These fish cakes work just the same with fish that’s freshly caught or freshly bought, so this recipe is a great option to whip up for a snack or meal at home or on a camping trip.
Where can you find lemon myrtle, finger lime, and saltbush?
This recipe features lemon myrtle, finger lime, and saltbush. They aren’t crucial to the dish and alternatives can be used, however, using native ingredients in everyday cooking shouldn’t be a stretch, and seasonal or fresh ingredients can be purchased dried, and kept in your pantry.
Here are some tips on sourcing native produce and herbs, locally.
One of the most popular native herbs thanks to its lemony, limey flavour, dried lemon myrtle also stores well. Pair with fish or chicken for an extra depth of flavour. Source lemon myrtle from Maalinup Aboriginal Gallery, where you might also be able to taste it and grab a few recipes from the Gallery operator Dale Tilbrook, a Wardandi Bibbulmun woman from the South West of WA.
Saltbush has a range of great uses in the kitchen and grows well in garden beds or pots. Use it like a leafy vegetable – sautéed, blanched, or in salads – or get started with these tasty saltbush pork skewers. If you’re ready to add it to your cooking and baking, head to The Source Bulk Foods.
Becoming popular as an alternative flavouring to lemons and limes, finger limes are similar to other citrus in flavour and nutrition, however their appearance is similar to a small green banana, and the edible buds are shaped like caviar, giving little bursts of zingy flavour. Pemberton Finger Limes are an award-winning producer, growing finger limes in the Southern Forest Region, Western Australia.
Lemon Myrtle Fish Cakes
Preparation: 15min Cook time: 10-15min Serves: 2 or as a share plate.
Gas tip! You can do this on your barbecue or on a gas cooktop. If you don’t use gas in your kitchen, you can prepare it on your barbecue. Just make sure you’ve got the Kwik-Gas ready to go.
- 500 g firm white fish fillets
- 1 egg white
- 2 spring onion stalks finely chopped
- ½ to 1 whole red chilli finely chopped (optional)
- Handful of green beans, finely chopped
- 2 teaspoons dried ground lemon myrtle
- 2 teaspoons dried ground sea parsley
- Salt and pepper to taste
- Finger lime and or lemon-infused olive oil to garnish
- Place chopped fish fillets and egg white in a food processor (or use a fork). Pulse three to four times until fish is coarsely chopped and combined with egg white.
- In a mixing bowl, add fish and remaining ingredients and combine thoroughly.
- Form into small balls and flatten slightly.
- Cook in a frypan over medium heat until cooked through and golden brown.
- Top with a sprinkle of finger lime or splash of lemon-infused olive oil.
- Serve as an appetiser with a salad garnish that includes fresh native herbs such as warrigal greens, sea parsley, sea celery, and saltbush.
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