Gelatin Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Gelatin Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely satisfying — the kind of thing that feels restaurant-worthy but comes together in a home kitchen without any fuss. Fresh red snapper gets hand-chopped for a chunky, meaty texture, then folded with grated zucchini, warm turmeric, zingy ginger, and fresh cilantro before being pan-fried in coconut oil until deeply golden on both sides. Wringing the zucchini completely dry is the move that keeps these cakes crisp rather than soggy, and chilling the mixture before shaping helps everything hold together beautifully in the pan. Every ingredient here is naturally free of animal-derived setting agents, so there's no need to scrutinize labels or swap anything out — the egg and rice flour do all the binding work cleanly and simply. The ricotta dipping sauce is a lovely counterpoint: tangy from apple cider vinegar, herby from fresh parsley, and just loose enough to drizzle over the top. This is the kind of weeknight dinner that looks like you put in way more effort than you actually did.

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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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