Anti Inflammatory Basil-Parsley Snapper Cakes with Carrot
Total time51 min
Prep time20 min
Cook time16 min
4.8(7)
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Learn more →Ingredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed, pin bones removed
- 1 medium carrot, peeled and finely grated
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley, finely chopped
- 2 scallions, green tops only, thinly sliced
- 1 large egg, lightly beaten
- ½ cup gluten free breadcrumbs, plus 2 tbsp for coating
- 2 tbsp gluten free breadcrumbs, for coating
- 1 tsp fine sea salt
- 2 tbsp olive oil, divided
For the dipping sauce
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt
Instructions
- 1
Pat the snapper fillets dry with paper towels, then finely chop them by hand into pieces no larger than 1/4 inch — you want a rough, chunky mince, not a paste. Transfer to a large mixing bowl.
- 2
Add the grated carrot, basil, parsley, scallion greens, beaten egg, 1/2 cup gluten free breadcrumbs, and 1 tsp salt to the bowl. Fold everything together until just combined and the mixture holds together when pressed.
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