Gut Friendly Basil-Parsley Snapper Cakes with Carrot

Total time51 min

Prep time20 min

Cook time16 min

Gut Friendly Basil-Parsley Snapper Cakes with Carrot

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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
Schar Gluten-Free Bread Crumbs, 8.8 oz 4C Gluten Free Plain Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs
Glutino Bread Crumbs, Gluten Free, Original 12 Oz
Clearspring Organic Brown Rice Breadcrumbs Wholegrain
See all
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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