- 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.