(edited and reprinted with kind permission from Juleigh Robins "Wild Lime" published by Allen & Unwin)

INGREDIENTS - to make 24 small cakes
1kg firm fish fillets such as flathead, snapper or bream
1 tablespoon (25g) unsalted butter
2 cloves garlic, crushed
1 large onion, finely diced
2 teaspoons (5g) dried, ground Lemon Myrtle
1 teaspoon (2g) dried, ground Mountain Pepper
1 x 55g egg, lightly beaten
1/2 teaspoon salt
1 cup (75g) fresh breadcrumbs
juice of 1 lemon
1/2 cup (70g) plain flour
1 teaspoon (2g) dried, ground Lemon Myrtle, extra
1 cup (250ml) peanut oil

METHOD
1. Finely dice the fish fillets until the flesh is like a mince and place in a large bowl.
2. Melt the butter in a small a pan and cook the garlic and onion until tender. Add them to the fish and stir through. Add the Lemon Myrtle, Mountain Pepper, egg, salt, breadcrumbs, and lemon juice and mix well to incorporate and form a firm fish paste. Remove from the heat.
3. Combine the extra lemon myrtle and flour together in a flat bowl.
4. Form the fish mince into 24 small cakes and dust all over with the seasoned flour.
5. Heat the oil in a skillet and fry the cakes for 3-4 minutes until a light golden brown. Cook only a few at a time so that the oil temperature does not drop.
6. Lift from the pan and drain on absorbant paper.