Anti Inflammatory Ginger-Turmeric Snapper Cakes with Romaine
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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
- ½ cup gluten free breadcrumbs, divided
- 1 pasteurized egg, lightly beaten
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- 2 tbsp olive oil, divided
For the dressing
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp ground turmeric
- ¼ tsp salt
For serving
- 1 large head romaine lettuce, leaves separated and torn
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the snapper pieces in a food processor and pulse 6–8 times until coarsely chopped — the fish should hold some texture, not become a paste. Transfer to a large mixing bowl.
- 2
Add 1/4 cup of the gluten free breadcrumbs, the beaten pasteurized egg, grated ginger, turmeric, parsley, and salt to the bowl. Fold together until just combined. The mixture should hold its shape when pressed; if it feels too wet, fold in an additional tablespoon of breadcrumbs.
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