Snapper Cakes Recipes

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SNAPPER CAKES



Snapper Cakes image

Saw this recipe on a television show being made and just had to try these. They have 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 used in the oven. I think the B.B.Q. would be great! They could also be made smaller and would make great appetizers.

Provided by Tisme

Categories     Lunch/Snacks

Time 45m

Yield 16 balls

Number Of Ingredients 14

500 g skinless bonesless red snapper fillets, chopped
100 g green beans, cut into smaller pieces
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 1/2 cm piece ginger, finely chopped
1 lemongrass, very finely chopped (the white part only)
2 tablespoons sweet chili sauce
1 bunch coriander, finely chopped
1 bunch basil, finely chopped
1 tablespoon caster sugar
10 drops fish sauce
2 kaffir lime leaves, finely chopped
1 1/2 cups plain flour, for dusting
oil (if frying)

Steps:

  • 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).
  • 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.
  • 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.
  • You should have approx 16 balls in total.
  • Cover with plastic wrap and refrigerate 1- 2 hours.
  • Remove the cakes and toss the cakes in the flour lightly dusting them.
  • 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 towls.
  • Serve with extra sweet chilli sauce or tartare sauce.

Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Cholesterol 14.7, Sodium 67.8, Carbohydrate 11.1, Fiber 0.8, Sugar 1.3, Protein 9.7

SPICY RED SNAPPER CAKES



Spicy Red Snapper Cakes image

Provided by Molly O'Neill

Categories     easy, quick, weekday, appetizer

Time 15m

Yield Four servings

Number Of Ingredients 9

12 ounces cooked red snapper, coarsely chopped
1 jalapeno pepper, stemmed, seeded and minced
3 tablespoons minced fresh cilantro
1 teaspoon grated orange rind
2 eggs, beaten
1/2 cup plus 2 tablespoons ground almonds
1/4 cup plus 2 tablespoons fresh bread crumbs
2 teaspoons salt
Freshly ground black pepper to taste

Steps:

  • Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
  • Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.

Nutrition Facts : @context http, Calories 247, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 2 grams, TransFat 0 grams

BAKED WHOLE RED SNAPPER



Baked Whole Red Snapper image

Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!

Provided by CookingWithShelia

Categories     Fish Recipes

Time 30m

Yield 2

Number Of Ingredients 8

1 (2 pound) whole red snapper
2 tablespoons grapeseed oil
1 teaspoon Cajun seasoning, or to taste
2 cloves chopped garlic
1 slice orange
1 slice lime
1 slice lemon
2 sprigs fresh thyme

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Clean red snapper inside and out under cold running water. Pat dry with paper towels.
  • Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
  • Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.

Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g

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