Basa and squash fishcakes recipe
Basa and Squash Fishcakes recipe
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Ingredients
| 1 small | squash, peeled, seeded and diced |
| olive oil | |
| 2 | smoked basa fillets |
| milk | |
| 2 tsp | butter |
| 1 small | onion, chopped |
| 1 handful | parsley, chopped |
| 2 tsp | lemon juice |
| 2 tsp | plain flour |
| 1 | egg, beaten |
| salt and pepper | |
| 120 g | breadcrumbs |
Instructions
In a shallow bowl, cover the fish with milk.
Sprinkle the squash pieces with oil. Season with salt and pepper. Transfer onto a lined baking tray and roast in the preheated oven at 190°C for 25 minutes.
Flake the fish and mash the squash. In a bowl combine squash and fish with butter, lemon juice and the flour. Season with salt and pepper. From 12 oval patties. Brush with the egg and roll in the breadcrumbs. Refrigerate for 30 minutes.
In a pan heat some oil and fry the patties from both sides until golden brown. Serve with mashed potatoes and fresh salad.
Preparation time:
ca. 20 min
ca. 40 min
ca. 30 min
easy
n/a
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