Rainforest Fish Cakes (using Rainforest Season)

6 May 2015

(makes 24 fish cakes)


  • 1 kg firm fish fillets such as trevally, flathead or snapper
  • 1½ tablespoons butter or ghee
  • 2 cloves garlic, crushed
  • 1 large onion, finely diced
  • 1 teaspoon grated ginger (optional)
  • 3 teaspoons Screaming Seeds ‘Rainforest Season’
  • 1 egg, lightly beaten
  • 1 cup fresh breadcrumbs
  • juice of 1 lime or lemon
  • 2 teaspoons Screaming Seeds ‘Rainforest Season’
  • ½ cup rice or plain flour
  • 1 cup vegetable or peanut oil


  1. Very finely, chop fish fillets until flesh is crumbled & place in a large bowl
  2. Melt butter or ghee in a small saucepan and sauté garlic, onion & ginger (if using) until soft. Take off the heat and add this to the fish and stir through
  3. Add Screaming Seeds ‘Rainforest Season’, egg, breadcrumbs and lime/lemon juice, combining very well to a firm consistency
  4. On a large flat plate, mix the extra Screaming Seeds ‘Rainforest Season’ and flour together. Shape the fish mixture into small patties and dust all over with the seasoned flour
  5. Refrigerate the patties for approximately 1 hour before cooking
  6. Heat oil in a pan or skillet and pan-fry the patties for 3–4 minutes each side till light golden brown, pan-frying only a few at a time
  7. Remove fish patties from the pan and place on absorbent kitchen paper
  8. Serve hot with a fresh green salad

....  For this recipe, if I don't have  'Rainforest Season' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Kashmiri Krush
Southern Cajun
Virgin Island Mix
7 Seas Spice
Caribbean Chilli
Desert Cajun Rub
Marrakesh Magic
Bengal 5 Spice


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