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Basa fish cakes with tomato avocado salad
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Delicious Thai fish cakes by Curtis Stone - perfect family dinner option!
Ingredients:
  • 500g basa fillets
  • 1 lemon, zest plus 2 tsp juice
  • 9.20 gm olive oil, for drizzling
  • 1/2 small red onion, finely chopped
  • 40.00 ml fresh coriander, roughly chopped
  • 19.80 gm Brand Mayonnaise
  • 1 egg, lightly beaten
  • 1.25 gm Paprika
  • 1/4 tsp Cayenne Pepper
  • 125.00 ml smart buy dried breadcrumbs
  • Vegetable oil, for frying
  • 1 large tomato, cored and cut into thick slices
  • 1/2 avocado, peeled and cut into wedges
  • 80g four leaf lettuce mix
  • 20.00 ml fresh mint leaves
  • 18.20 gm olive oil
  • 20.00 ml red wine vinegar
Instructions:
  • Preheat the oven to 180C (160C for fan-forced ovens).
  • Lay basa fillets on a parchment-lined baking tray. Sprinkle with half the lemon zest and season with salt and pepper. Drizzle with olive oil and bake for 10-12 minutes until cooked through and opaque, depending on thickness. Remove from oven and let cool.
  • Combine red onion, coriander, mayonnaise, egg, remaining lemon zest and juice, paprika, and cayenne pepper in a large bowl. Mix thoroughly. Break basa fillet into large flakes and add to the bowl along with breadcrumbs. Season with salt and pepper, then gently mix until well combined.
  • Shape the mixture into 8 balls, flatten them into patties that are 1 1/2 cm thick, and then place them on a tray lined with baking paper. Cover the patties and refrigerate for at least one hour.
  • Heat a generous amount of oil in a large heavy-based frying pan over high heat. Cook cakes in 2 batches for 4 minutes per side until they are golden brown. Place them on paper towels to drain and keep warm under foil while cooking the second batch.
  • Combine all salad ingredients in a large bowl, delicately mix, and season with salt and pepper. Serve alongside the fish cakes and drizzle with the remaining dressing.

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