Carrageenan Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are bright, aromatic, and genuinely exciting — packed with fresh ginger, earthy turmeric, and sweet carrot, they deliver bold flavor in every bite. The snapper is hand-chopped rather than blended, which gives each cake a satisfying, meaty texture that holds together beautifully in the pan. Coconut oil adds a subtle richness to the crust, and the cool ricotta dipping sauce with parsley and apple cider vinegar is the perfect creamy contrast to all that warmth and spice. For anyone navigating processed seafood products or dairy alternatives that often sneak in thickeners and stabilizers, this recipe is a breath of fresh air — every single ingredient is whole and straightforward. Rice flour binds everything together cleanly, and there's no need to reach for anything packaged or pre-made. The technique is approachable even if you don't cook fish often, and the results look impressive enough to serve to guests without any extra fuss.
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Learn more →Ingredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed, pin bones removed
- 1 cup finely grated carrot (about 2 medium carrots)
- 2 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 tbsp fresh cilantro, finely chopped
- 1 large egg
- 3 tbsp rice flour
- ¾ tsp fine sea salt
- 2 tbsp coconut oil, for frying
For the dipping sauce
- ½ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tsp apple cider vinegar
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley sprigs (optional)
Instructions
- 1
Make the dipping sauce: stir together the ricotta, parsley, apple cider vinegar, and 1/4 tsp salt in a small bowl until smooth. Cover and refrigerate while you prepare the cakes.
- 2
Pat the snapper fillets completely dry with paper towels, then finely chop them by hand into pieces no larger than 1/4 inch — do not use a food processor, as the fish should have some texture, not become a paste. Transfer to a large mixing bowl.
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