Pistachio Free Ginger-Turmeric Snapper Cakes with Carrot

Total time51 min

Prep time20 min

Cook time16 min

4.8

(10)

Pistachio Free Ginger-Turmeric Snapper Cakes with Carrot

These golden fish cakes are bold, bright, and genuinely exciting — fresh red snapper hand-chopped for real texture, then packed with grated carrot, warming ginger, and earthy turmeric before hitting a hot coconut oil pan. The result is a crispy, fragrant cake with a tender, flaky interior that feels far more impressive than the ingredient list suggests. Squeezing the moisture out of the carrot and chilling the mixture before shaping are the two small steps that make all the difference between cakes that hold together beautifully and ones that fall apart in the pan. A cool, herb-flecked ricotta dipping sauce comes together in minutes and cuts right through the warmth of the spices. The whole recipe relies on clean, whole ingredients — fresh fish, rice flour, egg, and pantry spices — so there's no need to scan labels or worry about hidden nut-based fillers sneaking in. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they plate up beautifully with a handful of fresh parsley and that creamy sauce on the side.

About Fig

Fig 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!