Almond Free Ginger-Turmeric Snapper Cakes with Zucchini
These golden fish cakes are bright, aromatic, and genuinely exciting ā the kind of weeknight dinner that feels far more special than the effort involved. Fresh red snapper gets hand-chopped into a chunky, satisfying texture, then folded together with grated zucchini, warm turmeric, zingy fresh ginger, and a handful of cilantro before being pan-fried in coconut oil until deeply golden on both sides. Wringing the moisture out of the zucchini is the key step that keeps the cakes crisp rather than soggy, and the rice flour binder keeps everything completely tree-nut-free without any compromise on texture or flavor. The creamy ricotta dipping sauce ā brightened with apple cider vinegar, parsley, and a whisper of turmeric ā ties the whole plate together in the best way. For anyone navigating almond or tree-nut concerns, this recipe is naturally safe from the first ingredient to the last, with no swaps or substitutions needed. Every component is straightforward and easy to source, so you can spend less time label-reading and more time actually cooking. Serve them straight from the skillet while the edges are still crackling and you will not have a single complaint at the table.
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Learn more āIngredients
4 servings
For the cakes
- 1 lb fresh red snapper fillets, skin removed
- 1 medium zucchini (about 8 oz), coarsely grated
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 2 scallions, green tops only, thinly sliced
- 2 tbsp fresh cilantro, finely chopped
- 1 large egg, lightly beaten
- Ā¼ cup rice flour
- Ā¾ tsp salt
- 3 tbsp coconut oil, divided
For the dipping sauce
- Ā¼ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp apple cider vinegar
- Ā¼ tsp ground turmeric
- Ā¼ tsp salt
- 1ā2 tbsp water
Instructions
- 1
Place the grated zucchini in the center of a clean kitchen towel, gather the edges, and wring firmly over the sink until no more liquid drips out. The zucchini should feel nearly dry to the touch. Set aside.
- 2
Pat the snapper fillets dry with paper towels, then finely chop them by hand into pieces no larger than 1/4 inch ā you want a rough, chunky texture, not a paste. Transfer to a large mixing bowl.
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