Pregnancy Friendly Ginger-Turmeric Snapper Cakes with Cucumber
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Learn more →Ingredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed, cut into 1-inch pieces
Ingredient noteSnapper is a moderate-mercury fish, so pregnancy guidance allows about one serving a week. This recipe has roughly 4.0 oz per serving and cooks it through, so it fits that allowance.
- ½ cup cooked white rice, cooled
- 1 large egg, lightly beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh cilantro, finely chopped
- ¼ tsp salt
- 2 tbsp rice flour
For cooking
- 2 tbsp coconut oil or olive oil
For serving
- 1 medium english cucumber, thinly sliced
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Place the snapper pieces in a food processor and pulse 6–8 times until coarsely chopped — the fish should look like a rough mince with some visible texture, not a smooth paste. Transfer to a large mixing bowl.
- 2
Add the cooked rice, beaten egg, grated ginger, turmeric, cilantro, salt, and rice flour to the bowl. Fold everything together until evenly combined. The mixture should hold together when pressed into a patty; if it feels too loose, add an extra teaspoon of rice flour.
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