Fish Cakes With Garlic Spinach – a delicious recipe with red snapper, breadcrumbs, parsley, dill, green onions, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 425u00b0F. Line a baking pan with parchment paper.
2
Process fish in a food processor until a paste forms. Transfer to a bowl and add breadcrumbs, parsley, dill, green onion and egg whites. Season to taste and mix well.
3
Using wet hands, form 8 cakes and place on prepared pan. Bake for 8 mins. Turn over and bake for another 8 mins, until golden brown and cooked through.
4
Meanwhile, heat oil in a wok on medium heat. Stir-fry garlic for 2 mins, until golden. Remove from wok. Increase heat to high and stir-fry spinach for 3 mins, until it just wilts. Return garlic to wok. Season to taste and toss to combine.
5
Serve fish cakes on top of spinach.
199
kcal
Calories
9
g
Fat
19
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/3 lbs skinless red snapper fillets, 1/2 cup dry breadcrumbs, 1/4 cup finely chopped parsley, 2 tbsp finely chopped dill, and more.
Yes, Fish Cakes With Garlic Spinach falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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