Peanut Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are bright, aromatic, and genuinely exciting — the kind of dish that feels restaurant-worthy but comes together in a home kitchen with straightforward ingredients. Fresh red snapper gets hand-chopped for real texture, then folded with grated carrot, punchy fresh ginger, and earthy turmeric before being pan-fried in coconut oil until deeply golden on both sides. The rice flour binder keeps everything gluten-free and light, and squeezing the moisture out of the carrot is the small step that makes the difference between a cake that holds together beautifully and one that falls apart in the pan. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved. The cool ricotta dipping sauce with parsley and apple cider vinegar is a smart counterpoint to all that warm spice — creamy, tangy, and ready before the cakes even hit the skillet. This is the kind of recipe that works just as well for a weeknight dinner as it does for a casual dinner party spread.
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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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