Snapper Cakes
Recipe: #21539
October 30, 2015
Categories: Snapper, Austrian, Chinese, Easter, Fathers Day, High Protein, No Eggs, Non-Dairy, Sugar-Free, more
"Saw this recipe on a television show being made and just had to try these. They have no egg or breadcrumbs, they are all snapper and vegetables. They hold together quite well and a very tasty. The original recipe calls for pan frying but I lightly oiled an oven tray and baked in the oven. I think the B.B.Q. would be great! They could also be made smaller and would make great appetizers. Serve these with extra sweet chilli sauce or tartare sauce."
Original is 10-16 servings
Ingredients
Nutritional
- Serving Size: 1 (118.2 g)
- Calories 142.2
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 18.5 mg
- Sodium - 88 mg
- Total Carbohydrate - 20.4 g
- Dietary Fiber - 1.9 g
- Sugars - 3.1 g
- Protein - 12.8 g
- Calcium - 34.1 mg
- Iron - 0.6 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
Step 2
Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
Step 3
Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
Step 4
You should have approx 16 balls in total. (Depending on what size you want).
Step 5
Cover with plastic wrap and refrigerate 1- 2 hours.
Step 6
Remove the cakes and toss the cakes in the flour lightly dusting them.
Step 7
Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towels.
Step 8
Serve with extra sweet chilli sauce or tartare sauce.
Tips
No special items needed.
0 Reviews
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