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Red Snapper Cakes
This recipe is without a doubt Mia's all time favorite. She has eaten up to 3 cakes at lunch, and its super easy to make. Why I use red snapper? Simple, because it is a firm-fleshed fish and has a mild flavor.
Fish has always been associated with reducing heart disease risk and preventing anemia. The red snapper comes loaded with vitamins, particularly vitamins D and E, and it is a wonderful source of minerals such as magnesium and selenium.
Red Snapper is a warm water fish and in the US is popular in the Gulf of Mexico. I always buy wild cut fish instead of farm-raised to prevent risk of contamination with mercury.
What do you need?
0.3 Lbs. Red snapper
1 Green onion
1 Garlic clove
1 Egg
3 Tbsp. Vegetable stock
2 Tbsp. Bread crumbs
1 Tbsp. Parmesan cheese
1 Tbsp. Butter
1/2 Tsp. Thyme
Salt & pepper to taste
What to do?
Salt and pepper the fish
Cut the green onion, garlic clove and thyme in small pieces and set aside
Beat the eggs and set aside
Heat a non-stick pan on medium, until it is hot enough to melt the butter
Cook the fish on 1/2 tablespoon of butter for about 6 minutes each side or until browned
If the fish filet is thick, use the vegetable stock to ensure it is cooked all the way through
Let rest until the fish is cool and pulled into small pieces with a fork
In a small bowl mix the fish, scallions, garlic, thyme, bread crumbs and Parmesan cheese
Finally add the eggs and mix well until it is all combine
Reheat the same non-stick pan and cook the cakes with the rest of the butter
Use a 1/4 measuring cup to transfer the mixture to the pan and create the round shape
Voila!
Tips, variations & more:
You can use olive oil instead of butter
You can serve with yogurt-tahini sauce for dipping (I will soon share the recipe)
