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Basa fish cakes
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Curtis Stone's budget-friendly basa fish cakes with refreshing tomato cucumber salad - a quick, tasty, and nutritious family favorite.
Ingredients:
  • 500g basa fillets
  • Zest of 1 lemon
  • 9.20 gm olive oil
  • 1/2 small red onion, finely chopped
  • 40.00 ml fresh coriander, finely chopped
  • 19.80 gm Mayonnaise
  • 1 Brand Free Range Egg, lightly beaten
  • 10.60 gm lemon juice
  • 1.25 gm Brand Paprika
  • 1/4 tsp Brand Cayenne Pepper
  • 125.00 ml Smart Buy Dried Breadcrumbs
  • Vegetable oil, for frying
  • 20.00 ml Brand Red Wine Vinegar
  • 1 large field tomato, cored and cut into thick slices
  • 1 Lebanese cucumber, ends removed, cut in half lengthways, thinly sliced
  • 80 grams 4 leaf lettuce mix
  • 1 spring onion, thinly sliced
  • 20.00 ml fresh mint leaves
Instructions:
  • Preheat oven to 180°C (160°C fan-forced).
  • Lay basa fillets on a prepared baking tray. Top with half of the lemon zest, salt, and pepper. Drizzle with olive oil. Bake for 10-12 mins until fish is opaque and tender, adjusting time for thickness. Take out of the oven and let it cool.
  • Combine red onion, coriander, mayonnaise, egg, remaining lemon zest, lemon juice, paprika, and cayenne pepper in a large bowl. Stir until well combined. Fold in basa fillets, breadcrumbs, salt, and pepper, mixing gently until well incorporated.
  • Shape mixture into 8 balls, gently flatten into 1 1/2 cm-thick patties, and place on a tray lined with baking paper. Refrigerate covered for at least 1 hour.
  • Heat a generous amount of oil in a large, heavy-based frying pan over high heat until it reaches a depth of 3mm. Fry the fish cakes in two batches for about 4 minutes on each side until golden brown. Drain on paper towels, and keep warm and covered with foil while frying the second batch.
  • Combine all salad ingredients in a spacious bowl, delicately mix, and season with salt and pepper. Serve the salad alongside the fish cakes.

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