Snapper Cakes with Spicy Pepper Sauce
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
red snapper fillets
boneless, skinless, cut in small dice |
|
| 1 | x | bay leaves |
*
|
| 1 | teaspoon | creole seasoning | * |
| 1 | teaspoon |
basil
roughly chopped |
*
|
| 1 | teaspoon |
cilantro
chopped |
|
| 1 | teaspoon | salt |
|
| 1 | tablespoon |
bread crumbs
japanese |
|
| 2 | teaspoons | dijon mustard |
|
| 1 | teaspoon | lime juice |
|
| 1 | teaspoon |
garlic
chopped |
|
| 1 | teaspoon | red pepper flakes |
|
| 1 | each |
eggs
plus 1 egg yolk |
|
| 1 | tablespoon |
scallions, spring or green onions
chopped |
|
| 1 to 2 | tablespoon | ghee (clarified butter) |
|
Trans-fat Free, Low Carb, Sugar-Free
Directions
Blanch snapper with bay leaf about 30 seconds in boiling water to cover.
Combine Creole seasoning, basil, cilantro, salt and bread crumbs in large mixing bowl.
Add mustard, lime juice, garlic, bell pepper, egg, egg yolk and green onion.
Add snapper and mix; form into 16 (2-ounce) cakes and saut? in butter until golden brown.
Serve with Spicy Roasted Pepper Sauce.
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