Shellfish Free Ginger-Turmeric Snapper Cakes with Carrot
These golden pan-fried fish cakes are bright, aromatic, and genuinely exciting — the kind of dish that feels restaurant-worthy but comes together in a home kitchen with no fuss. Fresh red snapper is hand-chopped for real texture, then folded with grated carrot, punchy fresh ginger, and earthy turmeric before being fried in coconut oil until deeply golden on both sides. The rice flour keeps everything light and crisp without weighing the cakes down, and the squeeze-dried carrot trick is what stops them from turning soggy. For anyone navigating shellfish allergies or sensitivities, fish cakes can be a minefield at restaurants and seafood counters where cross-contact is common — making this a genuinely reassuring recipe to prepare at home with ingredients you've chosen yourself. The cool ricotta dipping sauce with parsley and a splash of apple cider vinegar is the perfect counterpoint to all that warm spice, cutting through the richness in the best possible way. Serve them straight from the pan while the edges are still crackling and you'll have a hard time saving any for leftovers.
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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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