Rainforest Myrtle Fish Cakes draw inspiration from Australia's lush tropical rainforests and native flavours. These fish cakes feature a delicate blend of fresh fish, aromatic rainforest myrtle leaves, and zesty citrus, creating a uniquely Australian twist on a classic dish. Often paired with a tangy dipping sauce or fresh salad, they are perfect for light lunches, appetisers, or casual outdoor gatherings. Highlighting native ingredients, this recipe celebrates the diversity of Australian cuisine and is ideal for showcasing local flavours to guests.
Serves 4
Ingredients:
1 kg firm fish fillets, finely diced
6 tsp Spice Culture Rainforest Myrtle Blend
1 tbsp butter
2 cloves garlic, crushed
1 large onion, finely diced
1 egg, lightly beaten
1 cup fresh bread crumbs
juice of 1 lemon
1/2 cup plain flour
1 cup peanut oil
Instructions :
- Finely dice fish until flesh is like a mince.
- Melt butter in pan and saute garlic and onion until tender.
- Add fish and stir though. Remove from heat.
- Add 5 tsp Rainforest Myrtle blend, egg, breadcrumbs, lemon juice.
- Mix flour with 1 tsp Rainforest Myrtle blend.
- Form fish mix into 24 small cakes and dust all over with seasoned flour.
- Heat oil in frypan and fry the fish cakes a few at a time for 3-4 minutes until light golden brown.
- Place fish cakes on paper towel to drain excess oil.
Serve with salad and mango or bush tomato chutney.
