Citrus Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Citrus Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are packed with bold, warming flavor — fresh red snapper hand-chopped to a satisfying chunky texture, brightened by grated ginger, earthy turmeric, and a handful of cilantro and scallion greens. Grating and thoroughly wringing out the zucchini is the secret move here, keeping the cakes firm and crisp rather than soggy when they hit the pan. Coconut oil gives each patty a beautifully deep golden crust that holds together cleanly without any citrus-based marinades or dressings that so often sneak into fish cake recipes. The dipping sauce is a clever workaround too — creamy ricotta loosened with a splash of apple cider vinegar delivers that bright, tangy contrast you'd normally expect from lemon or lime, without a drop of citrus in sight. Rice flour keeps the whole thing light and gluten-adjacent-free while still binding everything beautifully. Whether you're cooking for someone with a citrus sensitivity or just want a weeknight fish cake that genuinely delivers on flavor, this one earns a permanent spot in the 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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