Snapper Cakes

14 ingredients
8 steps

Ingredients

  • 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)

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 4
    You should have approx 16 balls in total.
  5. 5
    Cover with plastic wrap and refrigerate 1- 2 hours.
  6. 6
    Remove the cakes and toss the cakes in the flour lightly dusting them.
  7. 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 towls.
  8. 8
    Serve with extra sweet chilli sauce or tartare sauce.

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