Macadamia 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, zingy fresh ginger, and a handful of cilantro before being pan-fried in coconut oil until deeply golden on both sides. Wringing the moisture out of the zucchini is the key step that keeps everything crisp rather than soggy, and chilling the mixture before shaping ensures the patties hold together beautifully in the pan. Rice flour binds it all without weighing things down, keeping the cakes light and delicate at the center. The creamy ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a touch of turmeric — pulls the whole plate together and adds a cool, tangy contrast to the warm spices. For anyone navigating tree nut concerns, every ingredient here is straightforward and easy to source without second-guessing labels or worrying about shared-facility warnings. This one is a keeper.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!