Basa and pumpkin fishcakes: Difference between revisions
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Another use for your [[Garden squashes|garden squashes]] and [[Pumpkins|pumpkins]]. | |||
Make a larger batch of these tasty [[Basa]] and [[Squash|squash]] fishcakes and [[Freeze|freeze]] any excess. | |||
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==== | ====Best recipe review==== | ||
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''<span class="reviewTitle">Squash-fish!</span>'' | ''<span class="reviewTitle">Squash-fish!</span>'' | ||
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Image:5 huse Basa and pumkin fishcakes.jpg|thumb|300px|right|5 huge fishcakes! | Image:5 huse Basa and pumkin fishcakes.jpg|thumb|300px|right|5 huge fishcakes! | ||
Image:Basa and pumkin fishcakes roasted.jpg|thumb|300px|right|Roasted squash and poached fish | Image:Basa and pumkin fishcakes roasted.jpg|thumb|300px|right|Roasted squash and poached fish | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/squash|#squash]] [[Special:Search/basa|#basa]] [[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/basaandpumpkinfishcakes|#basaandpumpkinfishcakes]] [[Special:Search/springonions|#springonions]] [[Special:Search/egg|#egg]] [[Special:Search/chives|#chives]] [[Special:Search/pumpkin|#pumpkin]] [[Special:Search/butter|#butter]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/fry|#fry]] | ||
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Latest revision as of 18:00, 8 December 2022
Another use for your garden squashes and pumpkins.
Make a larger batch of these tasty Basa and squash fishcakes and freeze any excess.
| Basa and pumpkin fishcakes | |
|---|---|
 |
| Servings: | 2 people |
| Calories per serving: | 403 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 23rd October 2012 |
|
Best recipe reviewSquash-fish! 4.5/5 Unusual, but rather nice. Always good to use up spares squashes. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small squash - about the size of a very large grapefruit
- Olive oil
- 2 fresh basa fillets or smoked basa fillets.
- A little milk
- 2 teaspoons butter
- 1 small onion peeled and sliced
- A handful of fresh parsley, chopped
- 2 teaspoons lemon juice
- 2 tablespoons plain flour
- 1 egg beaten with a little milk
- sea salt and freshly ground black pepper
- 120 g breadcrumbs
Mise en place
- Preheat the oven to 190° C (375° F - gas 5)
Method
- Place the basa fillets in a flat oven dish and add a little milk, or milk and water, so the fish is just covered.
- Halve the pumpkin and remove the seeds, leave the skin on as it's easier to remove the flesh after cooking than it is to peel first.
- Cut a few slashes in the squash, drizzle with olive oil and season well
- Roast in the top of the oven for 30 minutes or until the flesh is soft
- After the squash has been roasting for 15 minutes, bake the basa, covered, in the bottom of the oven for the last 15 minutes.
- Scoop the pumpkin flesh into a bowl, add the butter, seasoning, chives or spring onions, lemon juice and seasoning and mash well.
- Drain the fish and discard the milk. Remove the skin from the basa and flake into a bowl with the squash, add the flour and mix well.
- Shape into 12 small oval patties (or 5 huge ones), coat with beaten egg and roll in the breadcrumbs. Refrigerate for 30 minutes to allow the flour to absorb moisture.
- Shallow fry for a few minutes a side turning often.
-
5 huge fishcakes!
-
Roasted squash and poached fish
Serving suggestions
Serve with broccoli or broccoli and cauliflower cheese
Variations
Add sesame seeds to the breadcrumbs
Use cornmeal or masa harina instead of flour for different flavour and texture. I used 2 large ladles of masa this time and they were really special fishcakes.
If spring onions or chives are out of season, peel and slice a small onion, gently fry without colouring and add as a substitute.
Add some chopped chillies to the fishcakes for a little bite!
Add some chopped prawns or king prawns to make them stretch even further
Chef's notes
If you don't want to use an oven, the squash can be sliced and boiled in water as you would potatoes. Leave the skin on for ease of preparation. Half cover the basa with milk and simmer in a shallow pan for 6 minutes, turning once.
See also
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavours we’ve shared over the years. Dive in and discover your next favorite meal—one picture at a time!
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