Helen's Barramundi Fishcakes with Tartare Sauce

These fishcakes are the improved homemade version of fish fingers. Beautiful fresh Barramundi is minced with a flavoursome potato mash and then panko crumbed. Simply bake in the oven for a deliciously wholesome lunch for kids and adults alike. Comes with homemade tartare sauce.

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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