Yeast Free Ginger-Turmeric Snapper Cakes with Carrot
These golden fish cakes are bright, aromatic, and packed with real flavor — fresh red snapper hand-chopped for texture, warm turmeric, punchy ginger, and sweet carrot all pressed into crispy little rounds that cook up beautifully in coconut oil. The binding comes entirely from egg and rice flour, so there's no bread, no breadcrumbs, and absolutely nothing fermented in the mix — making this a genuinely satisfying option when so many savory patties rely on ingredients that don't work for a yeast-free approach. Squeezing the moisture out of the grated carrot is a small but crucial step that keeps the cakes firm and helps them develop that deep golden crust in the pan. The cool ricotta dipping sauce — stirred together with fresh parsley and a splash of apple cider vinegar — adds a creamy, tangy contrast that makes every bite feel complete. Serve them straight from the skillet while the edges are still crisp, with a few fresh parsley sprigs scattered over the top for a little color. This is the kind of weeknight dinner that looks impressive without requiring much effort at all.
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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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