This is a Coles recipe courtesy of Curtis Stone. What's great is that it's one of his "under $10" meals, and as a super added bonus, they worked out at under 300 calories as well! (but I did my own salad - I think his salad with the avocado would tip it over 300 calories, but not by too much - and another note, I just used a light spray of olive oil to cook them, rather than the vegetable oil in the recipe.) I really enjoyed these and they were a big hit with the kids too!
Ingredients (Serves 4)
For the fish cakes
500g basa fillets
Zest of 1 lemon plus 2 tsp juice
2 tsp olive oil, for drizzling
1/2 small red onion, finely chopped
2 tbsp roughly chopped
fresh coriander
1 tbsp Coles Brand mayonnaise
1 egg, lightly beaten
1/2 tsp Masterfoods paprika
1/2 tsp Masterfoods cayenne pepper
1/2 cup Smart Buy dried breadcrumbs
Vegetable oil, for frying
500g basa fillets
Zest of 1 lemon plus 2 tsp juice
2 tsp olive oil, for drizzling
1/2 small red onion, finely chopped
2 tbsp roughly chopped
fresh coriander
1 tbsp Coles Brand mayonnaise
1 egg, lightly beaten
1/2 tsp Masterfoods paprika
1/2 tsp Masterfoods cayenne pepper
1/2 cup Smart Buy dried breadcrumbs
Vegetable oil, for frying
For the salad
1 large tomato, cored and cut into thick slices
1/2 avocado, peeled and cut into wedges
80g four leaf lettuce mix
1 spring onion, thinly sliced
1 tbsp fresh mint leaves
1 tbsp olive oil
1 tbsp red wine vinegar
Method
Preheat oven to 180° C (160° C fan forced).
Place basa fillets on a baking tray lined with baking paper. Sprinkle with half the lemon zest and season with salt and pepper. Drizzle with olive oil and cook in the oven for 10-12 minutes, until opaque and just cooked through, depending on the thickness of the fillet. Remove from oven and cool.
In a large bowl, combine red onion, coriander, mayonnaise, egg, the remaining lemon zest and juice, paprika and cayenne pepper. Mix until well combined. Break the basa fillet into large flakes and add to the bowl. Add the breadcrumbs and season with salt and pepper. Mix gently until well combined.
Roll the mixture into 8 balls, press into 1 1/2 cm patties and place on a tray lined with baking paper. Cover and chill for at least one hour.
Heat enough oil to come up to 3mm in a large heavy based frying pan over high heat. Working in 2 batches, fry cakes for 4 minutes on each side, or until browned. Drain on paper towels and keep covered with foil while cooking the second batch.
1 large tomato, cored and cut into thick slices
1/2 avocado, peeled and cut into wedges
80g four leaf lettuce mix
1 spring onion, thinly sliced
1 tbsp fresh mint leaves
1 tbsp olive oil
1 tbsp red wine vinegar
Method
Preheat oven to 180° C (160° C fan forced).
Place basa fillets on a baking tray lined with baking paper. Sprinkle with half the lemon zest and season with salt and pepper. Drizzle with olive oil and cook in the oven for 10-12 minutes, until opaque and just cooked through, depending on the thickness of the fillet. Remove from oven and cool.
In a large bowl, combine red onion, coriander, mayonnaise, egg, the remaining lemon zest and juice, paprika and cayenne pepper. Mix until well combined. Break the basa fillet into large flakes and add to the bowl. Add the breadcrumbs and season with salt and pepper. Mix gently until well combined.
Roll the mixture into 8 balls, press into 1 1/2 cm patties and place on a tray lined with baking paper. Cover and chill for at least one hour.
Heat enough oil to come up to 3mm in a large heavy based frying pan over high heat. Working in 2 batches, fry cakes for 4 minutes on each side, or until browned. Drain on paper towels and keep covered with foil while cooking the second batch.
For the salad, gently toss all ingredients in a large bowl and season with salt and pepper. Serve with the fish cakes and drizzle with any remaining dressing.
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