Barramundi Fish Cakes
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 fish cakes
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
  1. 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.
  2. 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 ⅓ cup measure to scoop and form or use hands to shape into discs. Coat with panko and refrigerate for an hour before frying.
  3. In the meantime, preheat oven again to 350F and in a large saucepan, heat ½ 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.
  4. Serve with sauce, greens, and extra lemon wedges.
Recipe by Cooking with Books at