Spicy Red Snapper Cakes

Ingredients

• 12 ounces cooked red snapper, coarsely chopped
• 1 jalapeno pepper, stemmed, seeded and minced
• 3 tablespoons minced fresh cilantro
• 1 teaspoon grated orange rind
• 2 eggs, beaten
• ½ cup plus 2 tablespoons ground almonds
• ¼ cup plus 2 tablespoons fresh bread crumbs
• 2 teaspoons salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    249 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 25 grams protein; 124 milligrams cholesterol; 890 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine all ingredients in a medium bowl. With slightly moistened hands, form the mixture into 12 cakes, each about 1/2 inch thick.
2. Coat a large nonstick skillet lightly with oil. Heat over medium heat until hot. Add as many fish cakes as will comfortably fit in pan. Cook until nicely browned on both sides, about 3 minutes per side.

15 minutes