Black Pepper Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Black Pepper 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, warm turmeric, fresh ginger, and scallion greens before being pan-fried in coconut oil until deeply golden on both sides. Wringing the zucchini completely dry is the secret move here — it keeps the cakes firm and crisp rather than soggy, so every patty holds its shape beautifully in the skillet. The creamy ricotta dipping sauce, brightened with apple cider vinegar, parsley, and a touch of turmeric, pulls the whole plate together with a cool, tangy contrast. For anyone navigating a spice sensitivity, this recipe is thoughtfully built from scratch using whole, easy-to-verify ingredients — no blended seasoning mixes or pre-made sauces where unwanted spices tend to hide. Rice flour binds everything together and keeps the cakes light, while the coconut oil adds a subtle richness that complements the fish without overpowering it. This one is absolutely worth adding to your regular rotation.

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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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