Fingerlimes come in so many beautiful colours and their pearlescent globes burst in the mouth with a zingy fresh lime rush of flavour. These Australian native citrus are great added to any dark green vegetable dish instead of lemon or lime.

I haven’t yet used them in a marmalade yet, that’s on my ‘to do’ experimenting list….

Finger limes add a playful note to any plate and I especially love to sprinkle them on any fish dish. Simple tuna or salmon patties with an asian twist. I’ve kept it children friendly and left out the chillies, but by all means add them in! This is something I just do, I don’t measure and it always depends on what herbs are growing in the garden. So change it up to your family’s preferences.

Tuna patties

Ingredients

Batter

1 cup SR flour

1 egg

Enough milk to make a stiff batter

Patties

1 tin tuna chunks in spring water

1 tablespoon sweet chilli sauce

1 teaspoon grated ginger

1/3 cup chopped coriander

Zest of ½ lime

2 tablespoons chopped chives or spring onions

1 cup frozen sweetcorn

Salt and pepper to taste

2 finger limes

Method

Mix batter and let stand while you chop the herbs and heat a little butter and coconut oil in a frypan. Or you can use a non-stick pan.

Mix everything into the batter and use about 2 tablespoons of batter to form each pattie. Cook on medium heat until deep golden on each side.

Arrange a few patties on a plate. Carefully slit the skin of each finger lime lengthways a gently squeeze the lime pearls over the patties. Serve with a crisp green salad and maybe mango slices.