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Basa fish cakes with yogurt sauce

Level
very easy
Prep Time
15 mins
Total Time
12 mins
Serves
4

Ingredients

125
bread crumbs
ml
125
wheat germ
ml
5
ginger
ml
5
curry
ml
375
basa
g
75
green onion(s)
ml
75
red pepper(s)
ml
1
egg(s)
175
plain yogurt
ml
To taste,
salt and pepper
15
oil
ml
30
coriander
ml
1
garlic
clove(s)
To taste,
Tabasco sauce

Directions

Step 1
In a small bowl, mix the breadcrumbs, wheat germ, ginger and curry. Set aside.
Step 2
In 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.
Step 3
Pour 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.
Step 4
In a small bowl, mix remaining yogurt, fresh cilantro and garlic. Add Tabasco to taste. Cover and refrigerate.
Step 5
In 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.