Mustard 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 little rounds that cook up beautifully in coconut oil. The ingredient list is refreshingly clean, which is great news for anyone navigating condiment-heavy recipes that tend to sneak in prepared sauces or spice blends with hidden additives. Every component here is straightforward and easy to verify, so you can cook with confidence. The creamy ricotta dipping sauce — stirred together with fresh parsley and a splash of apple cider vinegar — is a cool, tangy contrast to the warm, spiced cakes and comes together in about two minutes flat. Chilling the mixture before shaping is a small but smart step that keeps the cakes firm and helps them hold together in the pan without falling apart. This is the kind of recipe that feels impressive enough for guests but is genuinely approachable on a weeknight. Serve them straight off the skillet while the edges are still crisp and you'll have a hard time stopping at two.
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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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