Celery Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are packed with bold, warming flavor — fresh red snapper hand-chopped for real texture, bright ginger, earthy turmeric, and sweet carrot all pressed into crispy rounds that sizzle beautifully in coconut oil. The ingredient list is refreshingly straightforward, leaning on whole, recognizable foods without any of the sneaky fillers or aromatics that can make seafood cakes tricky for people navigating specific dietary needs. Celery and celery seed show up in far more packaged seafood products and spice blends than most people realize, so making these from scratch puts you fully in control. Squeezing the moisture out of the grated carrot is a small but crucial step that keeps the cakes firm and helps them develop that deep golden crust. Rice flour binds everything together lightly, so the texture stays tender inside without feeling dense or doughy. The cool ricotta dipping sauce — stirred together with parsley and a splash of apple cider vinegar — is the perfect creamy contrast to the warm, spiced cakes. Serve them straight from the pan for the best results, and don't skip the 15-minute chill before frying; it makes a real difference in how cleanly they hold together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!