Artificial Flavors Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Artificial Flavors Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely exciting — the kind of weeknight dinner that feels a little special without demanding much from you. Fresh red snapper gets hand-chopped for a satisfying chunky texture, then folded together with grated zucchini, real ginger, turmeric, scallion greens, and cilantro before hitting a hot coconut oil skillet. Every single ingredient is whole and recognizable, which means you're not navigating a label full of mystery additives or synthetic flavor enhancers — just clean, honest food that tastes like it was made with intention. Wringing the zucchini completely dry is the move that keeps these cakes crisp rather than soggy, and chilling the mixture before shaping helps everything hold together beautifully in the pan. The ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a whisper of turmeric — is creamy and tangy and comes together in about two minutes flat. Served straight from the skillet, these are the kind of cakes that disappear fast, so you might want to double the batch.

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Ingredients

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
¼ cup rice flour
¾ tsp salt
3 tbsp coconut oil, divided

For the dipping sauce

¼ cup fresh ricotta
2 tbsp fresh parsley, finely chopped
1 tbsp apple cider vinegar
¼ tsp ground turmeric
¼ tsp salt
1–2 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 — you want a rough, chunky texture, not a paste. Transfer to a large mixing bowl.

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