Basa Burger With Zesty Mayo, Sweet Potato Wedges And Slaw
This crispy basa burger is perfect for the whole family. You'll pan fry paprika-coated basa till golden before loading it into brioche with a dollop of zesty mayo. Serve up with lemony slaw and sweet potato wedges to finish.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Pepper, Flour, Salt, Milk, Olive oil, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your sweet potato[es] (skin on) into wedges and slice your tomato[es] into rounds
Zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half
Add the sweet potato wedges to a baking tray (or two!) with a small drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray[s] in the oven for 20 min or until the wedges are tender and starting to crisp
Chop your basa fillet[s] in half
Add 1 tbsp [2 tbsp] [3 tbsp] flour to a plate with your ground paprika and a pinch of salt and pepper and give it a good mix up – this is your spiced flour
Add a splash of milk to a shallow bowl
Add your panko breadcrumbs to a separate plate with a small drizzle of olive oil and mix it all together
Coat your basa fillet[s] in the spiced flour, tap off any excess, then add them to the milk and finally press them into the breadcrumbs firmly to coat evenly – these are your breaded basa fillet[s]
Add the breaded basa fillet[s] to a baking tray (or two!) and put the tray[s] in the oven for 15-18 min or until cooked through
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, add half your mayo (you'll use the rest later!) to a small bowl with your smoked sea salt and lemon zest and give everything a good mix up – this is your zesty mayo
Tip: Cooking for kids? Leave some mayo plain!
Slice your brioche bun[s] in half (if required!)
Once your sweet potato wedges are tender and crisp, remove the tray[s] from the oven
Add your brioche halves to the baking tray[s], cut side up, and return the tray[s] to the oven for a final 4-5 or until warmed through
When everything is almost ready, add the remaining mayo to a large bowl with your carrot & cabbage slaw mix and a squeeze of lemon juice and give everything a good mix up – this is your lemony slaw
Tip: Cooking for kids? Leave out the lemon!
Cut the remaining lemon into 1 wedge per person
To build your burger, top the warmed brioche base with zesty mayo, two breaded basa pieces and sliced tomato, top with your warmed brioche lid – this is your basa burger with zesty mayo, serve the lemony slaw and sweet potato wedges to the side and garnish with a lemon wedge
Tip: Cooking for kids? Add plain mayo and tomato ketchup to the warmed brioche base, top with two breaded basa pieces and warmed brioche lid and serve the sliced tomato to the side!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, fish, gluten, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
