Red Meat Allergy Friendly Ginger-Turmeric Snapper Cakes with Carrot
Fresh red snapper is the star here, pan-fried in coconut oil until each cake is deeply golden on the outside and just opaque all the way through. Bright ginger and earthy turmeric give every bite a warm, aromatic punch, while finely grated carrot adds a subtle sweetness and a little body to the mix. Chopping the fish by hand rather than blitzing it in a food processor is the key move — it keeps the texture pleasantly chunky instead of pasty, which makes all the difference in the final bite. Rice flour binds everything together without any wheat, and the whole lineup of ingredients is naturally free from beef, pork, lamb, and any other red meat, so there's no need to scrutinize a label or swap anything out. The cool ricotta dipping sauce with parsley and a splash of apple cider vinegar is a smart contrast to the warm, spiced cakes — creamy and tangy in all the right ways. This is the kind of recipe that feels impressive enough for company 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!