Balchi di piská - Australian Style

Ingredients

In this Australian adaptation of Balchi di piská, we incorporate the flavors and ingredients commonly found in Australian cuisine. The original Cape Verdean dish is transformed by using local Australian spices such as paprika, cumin, and coriander, which add a unique twist to the recipe. Additionally, we substitute traditional Cape Verdean ingredients with Australian alternatives to create a dish that is both familiar and exciting for Australian palates. We alse have the original recipe for Balchi di piská, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as barramundi or snapper 500g (1.1 lb) white fish fillets, such as barramundi or snapper
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup fresh coriander, chopped 1/4 cup fresh coriander, chopped
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1 egg, lightly beaten 1 egg, lightly beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the fish fillets, chopped onion, minced garlic, paprika, cumin, coriander, salt, black pepper, fresh parsley, and fresh coriander.
2. 2.
   Using your hands, mix the ingredients together until well combined.
3. 3.
   Add the breadcrumbs and lightly beaten egg to the fish mixture. Mix until the breadcrumbs are evenly distributed and the mixture holds together.
4. 4.
   Shape the mixture into small patties, approximately 2 inches in diameter.
5. 5.
   Heat vegetable oil in a frying pan over medium heat.
6. 6.
   Fry the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
7. 7.
   Remove the fish cakes from the pan and place them on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Aussie-inspired spiced fish cakes hot with a side of tartar sauce or a squeeze of lemon.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any bones. You can use any firm white fish of your choice, such as barramundi or snapper.
• Breadcrumbs — If you prefer a gluten-free version, use gluten-free breadcrumbs instead.

Tips & Tricks

• For an extra kick of flavor, add a pinch of chili flakes to the fish mixture.
• To make the fish cakes even more crispy, refrigerate them for 30 minutes before frying.
• Serve the fish cakes with a side of fresh salad or coleslaw for a complete meal.

Serving advice

Serve the Aussie-inspired spiced fish cakes as an appetizer at your next gathering or as a light lunch. They can be enjoyed on their own or paired with a side of tartar sauce or a squeeze of lemon for added freshness.

Presentation advice

Arrange the fish cakes on a platter and garnish with fresh coriander leaves. Serve them alongside a bowl of tartar sauce or lemon wedges for a visually appealing and appetizing presentation.