Snapper Cakes Recipe

Name: Snapper Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Snapper Cakes falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Snapper Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions