Ingredients

Method

• 300 g Woolworths basa fillets
• sea salt and freshly ground black pepper, to taste
• pepper, to taste
• 2 T olive oil, plus extra for frying
• 1 onion, finely chopped
• 2 t ground cumin
• 1 t ground coriander
• a pinch chilli flakes
• 1 clove garlic, crushed
• 10-15 g fresh coriander, chopped
• 1 x 400 g can chickpeas, can
• 30 g chickpea flour
• 1 free-range egg, beaten
• ½ cup olive oil, for frying
• For the avocado-tahini sauce, mash together:
• 1 avocado
• 2 T tahini
• 1 T lemon juice
• 1 clove garlic, crushed
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Salt the fish and chill overnight. Before using, rinse and dry well. Fry gently in 2 T olive oil until just cooked. Remove from the pan and gently soften the onion in the same pan, adding a little more oil if necessary.

2. Mix 1 T olive oil with the ground cumin, coriander and chilli and spread over the cooked fish. Stir the garlic into the softened onion.

3. Flake the fish and mix with the onion, garlic and fresh coriander. Season to taste. Drain the chickpeas but reserve the brine. Blend the chickpeas with 4 T of the reserved brine.

4. Stir in the chickpea flour and egg, then add the fish mixture. Check the seasoning, then chill for a few hours or overnight to firm.

5. Using ¼ cup of the mixture at a time, add to the hot, shallow oil, pressing down to form cakes. Cook until golden brown on both sides, about 4–5 minutes. Serve with the avocado-tahini sauce.

Cook's note: Woolies’ fresh basa fillets are delicious panfried or grilled in the oven. Flake them to make these fish cakes.

Find more fish recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Thandiwe Mamacos