Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.
Jonathan Barthelmess grew up in a family of cooks and restaurateurs. He was first recognised at Coast and Manly Pavilion for his Italian-inspired cooking, but has since returned to his roots, opening Greek restaurant The Apollo. At home he sometimes cooks this seafood version of the classic Greek meatballs, keftethes, which he learnt from his aunt Dianne. The easiest way to get the cooking time right is to cook a test one first; the trick is to have the oil hot enough to seal the patties and give them a good crust, but not so hot that the outside burns before the inside cooks. These make great finger food for a cocktail party.