GERD Friendly Basil-Parsley Snapper Cakes with Carrot
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!