Brazil Nut Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Brazil Nut Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are a seriously satisfying weeknight dinner — crispy on the outside, tender and fragrant within, and packed with the warm, earthy punch of fresh ginger and turmeric. Grated zucchini gets wrung completely dry before folding in, which is the secret to a patty that holds its shape and develops a proper crust in the pan rather than steaming itself soggy. Chopped-by-hand snapper keeps the texture chunky and satisfying, miles away from anything that feels processed or paste-like. Rice flour binds everything together without weighing it down, and coconut oil gives each cake a beautifully even, golden sear. The creamy ricotta dipping sauce — brightened with apple cider vinegar and a whisper of turmeric — cuts right through the richness and makes every bite feel complete. For anyone navigating tree nut concerns, every ingredient here is straightforward and easy to verify, with no ambiguous pantry additions to second-guess. This is the kind of recipe that looks impressive on the plate but comes together with nothing more than a skillet and a little patience.

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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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