Spicy Red Snapper Cakes

• 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
• 1/2 cup plus 2 tablespoons ground almonds
• 1/4 cup plus 2 tablespoons fresh bread crumbs
• 2 teaspoons salt
• Freshly ground black pepper to taste

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

red snapper, pepper, fresh cilantro, orange rind, eggs, ground almonds, bread crumbs, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/7924 (may not work)