Nutmeg Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Nutmeg Free Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely exciting — the kind of weeknight dinner that feels far more special than the effort involved. Fresh red snapper gets hand-chopped for a satisfying chunky texture, then folded together with grated zucchini, fresh ginger, turmeric, and cilantro 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 crisp rather than soggy, and chilling the mixture before cooking helps the patties hold their shape beautifully in the pan. The creamy ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a touch of turmeric — pulls the whole plate together with a cool, tangy contrast. For anyone navigating spice sensitivities, the seasoning here is built entirely around fresh aromatics and a few clean pantry staples, with no warm baking spices like nutmeg anywhere in sight. Rice flour keeps the cakes light and gluten-free-friendly, while coconut oil adds a subtle richness that complements the fish without overpowering it. This is the kind of recipe you'll want to keep on 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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