BHA & BHT Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

BHA & BHT Free Ginger-Turmeric Snapper Cakes with Zucchini

Fresh fish cakes can feel like a minefield when you're avoiding synthetic preservatives — so many store-bought or restaurant versions rely on processed fillers and additives to extend shelf life. This recipe sidesteps all of that by starting with fresh red snapper and whole, recognizable ingredients from start to finish. Wringing the moisture out of the grated zucchini is the kind of technique that makes the difference between a cake that holds together beautifully and one that falls apart in the pan, and it's worth the extra thirty seconds. The combination of fresh ginger, ground turmeric, scallion greens, and cilantro gives every bite a bright, aromatic warmth that feels genuinely exciting rather than just "healthy." Coconut oil handles the pan-frying duty here, keeping everything clean and additive-free while delivering a deeply golden, crispy crust. The ricotta dipping sauce — loosened with apple cider vinegar and flecked with fresh parsley — is cool and tangy against the warm spiced cakes, and it comes together in the time it takes the mixture to chill. This is the kind of weeknight dinner that looks and tastes far more impressive than the effort involved.

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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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