Chestnut Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Chestnut 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 into a chunky, satisfying texture, then folded together with grated zucchini, warm turmeric, zippy ginger, and a handful of fresh herbs before being pan-fried in coconut oil until deeply golden on both sides. Wringing the moisture out of the zucchini is the small but crucial step that keeps everything holding together beautifully in the skillet. Rice flour binds the cakes without any wheat, and every single ingredient here is naturally free from tree nuts of any kind — no label-scanning required. The creamy ricotta dipping sauce, brightened with apple cider vinegar and a whisper of turmeric, is the perfect cool counterpoint to the warm, crispy cakes. Whether you're cooking for someone with specific dietary needs or just looking for a fresh take on fish night, this one delivers bold flavor with a clean, unfussy ingredient list.

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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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