Ingredients for Snapper Cakes
- Red Snapper Fillets
- Green Beans
- Carrot
- Garlic Cloves
- Ginger
- 2 stalks chopped lemongrass
- Chili Sauce
- 2 tablespoons chopped coriander
- 1 tablespoon chopped basil
- Caster Sugar
- 1 tablespoon fish sauce
- 4 kaffir lime leaves, finely chopped
- Plain Flour
- 2 tablespoons cooking oil (for frying/baking)
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How to Make Snapper Cakes
- Place 400g snapper fillets in a food processor and pulse for 3 minutes, or until you have a coarse mixture.
- Transfer the fish mixture to a bowl. Add 1 cup chopped green beans, 2 stalks chopped lemongrass, 2 tablespoons sweet chili sauce, 2 tablespoons chopped coriander, 1 tablespoon chopped basil, 1 teaspoon sugar, 1 tablespoon fish sauce, and 4 kaffir lime leaves, finely chopped. Mix thoroughly.
- Using a tablespoon, scoop out 16 equal portions of the mixture.
- Gently roll each portion into a ball, then flatten slightly with your palm. Arrange them on a lightly oiled baking tray or in a prepared baking dish.
- **For Oven Baking:** Bake at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
- **For Pan-Frying:** Heat 2 tablespoons of oil in a large skillet over medium-high heat. Fry the cakes in batches for 3-4 minutes per side, or until golden brown and crispy.
- Drain on paper towels to remove excess oil.
- Serve immediately with extra sweet chili sauce or tartar sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
0g
Carbs
3g
