Snapper Cakes

Recipe by Tisme
READY IN: 45mins
YIELD: 16 balls




  • Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture).
  • Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
  • Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
  • You should have approx 16 balls in total.
  • Cover with plastic wrap and refrigerate 1- 2 hours.
  • Remove the cakes and toss the cakes in the flour lightly dusting them.
  • Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
  • Serve with extra sweet chilli sauce or tartare sauce.