Basa fish cakes with yogurt sauce
Prep Time
Cooking Mode
Ingredients
125 bread crumbs
125 wheat germ
5 ginger
5 curry
375 basa
75 green onion(s)
75 red pepper(s)
1 egg(s)
175 plain yogurt
To taste, salt and pepper
15 oil
30 coriander
1 garlic
To taste, Tabasco sauce
Ingredients
125 bread crumbs
125 wheat germ
5 ginger
5 curry
375 basa
75 green onion(s)
75 red pepper(s)
1 egg(s)
175 plain yogurt
To taste, salt and pepper
15 oil
30 coriander
1 garlic
To taste, Tabasco sauce
Directions
1In a small bowl, mix the breadcrumbs, wheat germ, ginger and curry. Set aside.
2In another bowl, mix the pangasius, green onion, red pepper, 1/2 cup (125 mL) breadcrumbs, egg and 1/4 cup (60 mL) yogurt. Season with salt and pepper to taste. If the mixture seems too runny, add breadcrumbs. If it seems too dry, add yogurt.
3Pour remaining breadcrumb mixture onto a flat plate. Using your hands, form into 4 large fish croquettes or 8 small ones and coat with the breadcrumb mixture. Remove excess. Set aside.
4In a small bowl, mix remaining yogurt, fresh cilantro and garlic. Add Tabasco to taste. Cover and refrigerate.
5In a non-stick frying pan, heat oil over medium-high heat and cook croquettes for about 4 to 6 minutes per side or until golden brown. Serve on a bed of baby greens with vegetable couscous and yogurt sauce.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note