Gut Friendly Ginger-Turmeric Snapper Cakes with Romaine

Total time50 min

Prep time20 min

Cook time15 min

Gut Friendly Ginger-Turmeric Snapper Cakes with Romaine

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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
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
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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