MSG Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are a genuinely exciting way to get dinner on the table — fragrant with fresh ginger, earthy turmeric, and sweet carrot, with a crisp coconut oil crust that gives way to tender, flaky snapper inside. Every single ingredient here is whole and unprocessed, which means none of the hidden flavor enhancers or seasoning blends that can sneak into store-bought fish cakes or restaurant versions. The snapper is hand-chopped rather than blitzed in a food processor, so the cakes have real texture and bite rather than that dense, paste-like quality you sometimes get. Squeezing the moisture out of the grated carrot is a small but important step that keeps everything together beautifully in the pan. The ricotta dipping sauce — brightened with apple cider vinegar and fresh parsley — is creamy and cool against the warm spiced cakes, and it comes together in about two minutes. This is the kind of recipe that looks impressive enough for guests but is genuinely straightforward to pull off on a weeknight.
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!