Red Meat Allergy Friendly Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

Red Meat Allergy Friendly Ginger-Turmeric Snapper Cakes with Zucchini

These golden fish cakes are bright, aromatic, and genuinely satisfying — the kind of weeknight dinner that feels a little special without demanding much from you. Fresh red snapper is hand-chopped into a chunky, textured mixture rather than blended into a paste, which gives each cake a hearty bite that holds up beautifully in the pan. Grated zucchini adds moisture and body, while fresh ginger, turmeric, and cilantro layer in warm, lively flavor from the inside out. Because the entire recipe is built around fish and vegetables, it sidesteps red meat entirely without any substitutions or compromises — this is just genuinely good food that happens to work. The creamy ricotta dipping sauce, brightened with apple cider vinegar and a touch of turmeric, pulls everything together and makes each bite feel complete. Coconut oil gives the cakes a beautifully deep golden crust that you'll want to show off before they disappear from the plate. Whether you're cooking for someone with a red meat allergy or just looking for a lighter, flavor-forward dinner, this one is well worth keeping in regular rotation.

About Fig

Fig 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
Private Selection Frozen Wild Caught Snapper Fillets H-E-B Wild Caught Fresh American Red Snapper Fillet Snapper Fillet Wild Caught Frozen (sustainably sourced)Rogges Red Snapper
Marketside Wild Caught Snapper Fillets
See all
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!