Place the first 6 ingredients in a food processor and pulse until combined, but still a bit coarse in texture. Spread the ¼-cup cornstarch on a plate. Lightly dampen your hands with cold water. Form the snapper mixture into 8, 3" wide patties and set on the plate. Lightly coat the cakes in cornstarch. Place the oil in a large skillet set over medium to medium-high heat. Add the cakes and cook until golden and cooked through, about 3 to 4 minutes per side. Plate the cakes, garnish and serve.