Dinner Recipes

Here are the recipes so that you can make them at

home
Basa Fish Cakes
Ingredients:

500g basa fillets

Zest of 1 lemon
2 teaspoons olive oil
small red onion, finely chopped
2 tablespoons fresh coriander, finely chopped
1 tablespoon Coles Mayonnaise
1 Coles Brand Free Range Egg, lightly beaten
2 teaspoons lemon juice
teaspoon Coles Brand Paprika
teaspoon Coles Brand Cayenne Pepper
cup Smart Buy Dried Breadcrumbs
Vegetable oil, for frying
1 tablespoon Coles Brand Red Wine Vinegar
1 large field tomato, cored and cut into thick slices
1 Lebanese cucumber, ends cut off, cut in half lengthways,
sliced thin
1 tablespoon olive oil
80 grams 4 leaf lettuce mix
1 spring onion, thinly sliced
1 tablespoon fresh mint leaves

Method:
1. Preheat oven to 180oC or 160oC fan-forced.
2. Place basa fillets on a baking tray lined with baking paper.

Sprinkle with half the lemon zest and season with salt and
pepper. Drizzle with olive oil and cook in oven for 10-12 mins,
until opaque and just cooked through, depending on the
thickness of the fillet. Remove from oven and cool.
3. In a large bowl, combine red onion, coriander, mayonnaise,
egg, remaining lemon zest, lemon juice, paprika and cayenne
pepper. Mix until well combined. Break basa fillets into large
flakes and add to bowl. Add breadcrumbs and season with salt
and pepper. Mix gently until well combined.
4. Roll mixture into 8 balls, press into 1 cm-thick patties and
place on a tray lined with baking paper. Cover and chill for at
least 1 hr.
5. Heat enough oil to come up to 3mm in a large, heavy-based
frying pan over high heat. Working in 2 batches, fry fish cakes
for 4 mins on each side, or until browned. Drain on paper

towels and keep covered with foil while cooking the second
batch.
6. For the salad, gently toss all ingredients in a large bowl and
season with salt and pepper. Serve salad with the fish cakes.

Chicken and Fennel Quesadillas

Ingredients:

600g Coles RSPCA Approved Chicken Thigh Fillets

1 brown onion, coarsely chopped
2 teaspoons fennel seeds
1 teaspoons chilli flakes
cup orange juice
4 kale leaves, trimmed, shredded
4 Old El Paso Tortillas
2 tablespoons drained sliced pickled jalapeos
cup coriander leaves
1 cups (180g) grated tasty cheese
1 tablespoons olive oil
Sour cream, to serve
Old El Paso Mild Taco Sauce, to serve

Method:
1. Preheat oven to 140C. Season chicken with salt and pepper.
Combine the chicken, onion, fennel seeds, chilli flakes and
orange juice in a medium baking dish. Cover with foil and
bake for 1 hours or until the chicken is tender enough to pull
apart with a fork. Add the kale and stir until wilted. Discard
any excess liquid. Shred the chicken.
2. Top half of each tortilla with the chicken mixture, jalapeos,
coriander and cheese. Fold the tortilla over to enclose.
3. Heat half the oil in a large frying pan over medium heat. Cook
2 quesadillas for 1 min each side or until golden and cheese
has melted. Repeat with remaining oil and quesadillas.
4. Cut quesadillas into quarters. Serve with sour cream and taco
sauce.