Lupin Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Lupin 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, 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 rice flour does the binding work cleanly without any of the legume-based flours that can be tricky to avoid. The creamy ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a whisper of turmeric — pulls the whole plate together in the best way. For anyone navigating lupin restrictions, this recipe is naturally free of that ingredient from start to finish, with no swaps or substitutions required. Every component is straightforward and easy to source, so you can focus on cooking rather than label-reading. Serve them straight from the skillet while the edges are still crackling and the sauce is cool and tangy alongside.

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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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