1 kg firm fish fillets, finely diced
6 tsp RED HILL SPICE GIRLS 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
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.