Snapper Cakes
Crispy, golden, and irresistibly flavorful, Snapper Cakes are the perfect balance of seafood elegance and everyday comfort. Made with tender, flaky fresh snapper fillets, these patties come together with a zesty blend of Dijon mustard, lemon zest, and fresh parsley, while panko breadcrumbs create the perfect crunchy exterior. Quick to prepare—with just 20 minutes of prep time—this recipe relies on simple ingredients like scallions, eggs, and a touch of seasoning to enhance the natural sweetness of the fish. Pan-fried to perfection in olive oil, these snapper cakes are ideal for serving with a citrusy aioli, tartar sauce, or even a refreshing side salad. Whether you’re planning a light appetizer or a satisfying weeknight dinner, this recipe is sure to impress seafood lovers at your table.
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Recipe Information
Ingredients
- 450 grams fresh snapper fillet
- 1 cup panko breadcrumbs
- 0.25 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 scallions, finely chopped
- 2 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
Instructions
Preheat a large skillet over medium heat and add 1 tablespoon of olive oil.
Cook the snapper fillets in the skillet for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove the fillets and let them cool slightly.
Flake the cooked snapper into small pieces and place it in a large mixing bowl.
Add the panko breadcrumbs, mayonnaise, Dijon mustard, lemon zest, lemon juice, parsley, scallions, eggs, salt, and black pepper to the bowl with the snapper. Gently mix everything until it is well combined.
Using your hands, form the mixture into 8 evenly sized patties (about 2.5 inches wide each).
Heat the remaining 2 tablespoons of olive oil in the skillet over medium heat.
Cook the snapper cakes in batches, about 3-4 minutes per side, or until golden brown and crispy on the outside.
Transfer the cooked snapper cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with tartar sauce, a citrus aioli, or a side salad for a complete meal.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 24.6 mcg | 123% | |
| Calcium | 213 mg | 16% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2055 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
