Recipe
Basa Fish Cakes with Tomato & Avocado Salad
Golden basa fish cakes with lemon, coriander and paprika, served with a fresh tomato and avocado salad for a crisp, balanced family meal that feels special but remains simple to prepare.
Ingredients
Fish cakes
Tomato and avocado salad
Method
25 mins prep30 mins cook55 mins total
Boil the potatoes in salted water for 12–15 minutes until tender. Drain, leave to steam-dry for 5 minutes, then mash.
Put the basa in a frying pan with 100ml water. Cover and simmer for 6–8 minutes until it flakes easily. Drain, cool slightly and flake into the mashed potato.
Mix in the lemon zest and juice, red onion, coriander, mayonnaise, beaten egg, paprika, cayenne and a little salt and pepper.
Divide into eight equal portions and shape into fish cakes. Coat in the breadcrumbs, place on a plate and chill for 20 minutes.
Mix the tomatoes, avocado and red onion with the oil, citrus juice, coriander and seasoning.
Heat a thin layer of oil in a large frying pan over a medium heat. Fry the fish cakes for 4–5 minutes on each side until golden and hot throughout.
Serve immediately with the tomato and avocado salad and extra lemon wedges.
About this recipe
These basa fish cakes are crisp outside, tender and flaky inside, and easy to shape ahead for a relaxed family meal. The fish is gently poached before being folded through creamy mashed potato with lemon, coriander and a little paprika. Chilling the shaped cakes helps them stay neat in the pan.
Frying the chilled cakes in a thin layer of oil gives them a deep golden crust without making them heavy. A bright tomato and avocado salad brings freshness and balances the savoury fish cakes, making this a complete plate rather than just a snack. Serve with lemon wedges while everything is hot.
