Recipe: Basa fishcakes

Recipes for basa fillet. On Everyrecipe.com.au you'll find 21 recipes for basa fillet as well as thousands of similar recipes. Delicious, healthy, easy to prepare, and great value for money - Basa Fishcakes with Tomato Cucumber Salad are the perfect family meal. Basa fish is a type of Vietnamese catfish which represents a sustainable alternative to many endangered species of white fish. The basa recipes featured on this page

Here is another super quick meal to prepare in the spring time that appeases toddlers and adults alike. Using the extremely reasonably priced basa fillet - these fishcakes will have you thinking 'Why did you ever purchase your toddler frozen fish fingers in the first place?' When I was 14 and 9 months I got a job at our local fish 'n' chip shop called 'Fisherman and the Sea'. I worked my butt of their every Friday and Saturday afternoon/evening for the next 4 years… Yes, if you've worked that out - I was still working there whilst I was studying in Canberra.

Basa was our 'standard' fish and it is a really nice fish to cook with. I used to have mine grilled for dinner with a simple brush of olive oil and mixed dried herbs… Fastforward 10 years and I thought that I would blitz these basa fillets up into some silky smooth fishcakes perfect for little hands to pick up and eat.

I used my food processor to make these basa fishcakes. I blitzed all the ingredients together in my Breville food processor (a Christmas present from my husband a couple of years ago) and they bind so nicely together that you can put the mix straight into a lightly oiled frying pan to cook straight away.
I like that, because a lot of fishcake recipes require you to refridgerate the mixture after you've made the patties - and no busy Mummy have time for that!

BASA FISHCAKES 4 fillets of basa 2 eggs 1 cup of lemon breadcrumbs 1/2 a red onion 1/2 bunch of coriander 1 tablespoon of mayonnaise 1 teaspoon of paprika the zest and juice of two lemons salt and pepper olive oil
Place your fish, eggs, breadcrumbs, sliced onion, coriander, mayonnaise, paprika, lemon zest, lemon juice and seasoning in a food processor and blitz for 2 minutes or until the mixture has come together.
Lightly oil a frying pan and bring up to a medium heat. Using two spoons, scoop the fishcake mixture out of the food processor and transfer the paddies to the frying pan. Cook until golden brown on each side.

I served mine with a zesty lemon salad - it would have been nice to add some preserved lemon into this salad, but I had run out.
LEMON SALAD Mixed lettuce 2 tomatoes 1 avocado 1/2 red onion 1 lemon - juice and zest olive oil salt and pepper

Posted by Hodie J