Xanthan Gum Free Ginger-Turmeric Snapper Cakes with Carrot

Total time51 min

Prep time20 min

Cook time16 min

Xanthan Gum 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 grated carrot all pressed into crispy little rounds that sizzle beautifully in coconut oil. The binder here is simply a single egg and a few tablespoons of rice flour, which means the whole recipe comes together without any gums or additives that can sneak into store-bought or restaurant versions of similar dishes. Squeezing the moisture out of the carrot and chilling the mixture before shaping are the two small steps that make all the difference — you get cakes that hold their shape and develop a genuinely deep, golden crust. The cool ricotta dipping sauce with parsley and a splash of apple cider vinegar is the perfect counterpoint to all that warm spice. It's a clean, ingredient-forward recipe where every component earns its place, and nothing on the list should raise any flags for people avoiding thickeners or stabilizers. Serve them straight from the pan while the edges are still crisp, and don't skip the fresh parsley garnish — it makes the whole platter look as good as it tastes.

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
Private Selection Frozen Wild Caught Snapper Fillets H-E-B Wild Caught Fresh American Red Snapper Fillet Snapper Fillet Wild Caught Frozen (sustainably sourced)Rogges Red Snapper
Marketside Wild Caught Snapper Fillets
See all
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!