Helen's Barramundi Fishcakes with Tartare Sauce

A wholesome take on the classic fish finger

Helen’s barramundi fish cakes are what fish fingers were always meant to be – made with real fish, quality ingredients, and a golden crunch straight from the oven. Fresh Australian barramundi is blended with fluffy potato mash, Dijon mustard, and bay leaf seasoning, then coated in crisp panko crumbs for a light, crunchy bite. Barramundi’s naturally mild and slightly sweet flavour makes it perfect for kids, while the seasoning and texture keep adults coming back for more.

Each pack comes with six fish cakes plus Helen’s homemade tartare sauce, made with Greek yogurt, mayo, Dijon, and a splash of pickling liquid for tang. The result? A lighter, fresher dipping sauce with no preservatives, designed to pair perfectly with the fish cakes. Oven-baked in just 15–20 minutes (or 15 in an air fryer), they’re an easy, freezer-ready option for family dinners, kids’ lunches, or quick midweek meals that don’t compromise on quality.

Cooked with ❤️ by Helen

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 x6 Fishcakes per serving, each weights about 35g (210g total)
  
  Preparation (Cook from frozen*):
  Step 1 - Preheat Oven 180°C
  Step 2 - Place fishcakes on oven tray
  Step 3 - Bake 15-20mins
  *Defrost sauce in your fridge overnight

  Alternatively Airfry on 180°C for 15 minutes.
  
  🥗 Best served with salad and the provided tartare sauce
  
  Ingredients:
  Barramundi, potato, milk, bay leaves, Dijon mustard, mayonnaise, eggs, parsley, panko bread (gluten), flour (gluten), Greek yoghurt (milk), mustard, pickling liquid.
  
  Contains: Eggs, Milk, Gluten 
  

• Hi I'm Helen,

  I'm fascinated with cooking and baking since I was little. My first cooking memories are learning ingredients and flavours with my grandmother, in the South of Brazil. I was very young when I baked my first cake, I loved it so much that I would swap any other activity planned to stay at home baking. All my neighbours were always expecting that delicious treat on the weekends. When it comes to cooking, I follow a simple philosophy of believing all products should have great flavour, great texture and also be beautiful to look at. I love using natural wholefood ingredients and creating delicious recipes that satisfy all our senses and bring people joy.

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