INGREDIENTS

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2 kgs skinned and boned barramundi or white fish of your choice 

2 cups baby spinach

1/2  cup chopped coriander

1/2 cup chopped parsley

3 kaffir lime leaves

1 tablespoon seaweed flakes

1/2 cup olive oil

1 teaspoon dried chilli

2 tablespoons ground cumin

2 tablespoons ground coriander

1 teaspoon lemongrass powder

 

METHOD

1.  Place all ingredients, except for the fish in a food processor or blender and blend until well combined

2. Add fish and blend until all ingredients form a dough-like mixture

3. Once all ingredients are well-combined place heaped spoon fulls into a heated deep fryer or on the stove in oil of your preference. You can also add less olive oil to make a firmer batter and lightly fry them on the stove top

4.  Do not overcook these as they will dry out, they need to be cooked in oil so they are crispy on the outside and moist on the inside

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SUGGESTIONS AND TIPS;

You can add whatever fish you would like, salmon or trout also works well with this recipe, as does prawn or crab meat.

Same as adding or omitting different fresh and dried herbs for a more unique or varied flavour.

These can also be frozen in an airtight container for up to 3 months.

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