Barramundi Millet Cakes

Barramundi Millet Cakes

Ingredients

  • 8 oz skinless Barramundi, cut small
  • 1 cup millet
  • 1 egg
  • 1 oz roasted peppers, small diced
  • 2 oz olive oil, split
  • ½ oz zucchini, small diced
  • 2 Tbsp corn flour
  • ½ Tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 oz onion, small diced
  • 10 leaves parsley, chopped
  • Salt and pepper
  • ½ Persian cucumbers, sliced
  • 2 Beefsteak tomatoes, sliced
  • 1 stalk celery, sliced
  • 5 leaves mint, chopped
  • 4 leaves Romaine lettuce, trimmed
  • Pomegranate, fresh or dried
  • ¼ red onions, julienne
  • 2 pita bread, triangle cu
  • 3 Tbsp Sumac, split
  • 3 lemons, juiced
  • 3 oz olive oi

Directions

  1. Cook millet until overcooked and dried. Let cool.
  2. Sauté garlic and onions in 1 oz of olive oil.
  3. Add zucchini and roasted peppers. Cook for 2 minutes.
  4. Mix millet with Barramundi, parsley, and sautéed vegetables.
  5. In a food processor, rough pulse half of millet mixture. Fold back into original mix.
  6. Mix in mustard, egg, and half of the corn flour. Add additional corn flour if mixture is too wet. Season and adjust accordingly.
  7. Heat non-stick pan with olive oil and form mixture into cakes.
  8. Add cakes into heated pan and sear on both sides for approx. 3-4 minutes per side.
  9. Meanwhile, mix all dressing ingredients. Add salt as needed to salad dressing.
  10. To make the salad, mix together tomatoes, cucumbers, celery, red onions, mint, pomegranates with dressing.
  11. Toss pita chips with olive oil and sumac. Toast in oven until crispy.