Rye Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

Rye 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 with grated zucchini, warm turmeric, zingy ginger, and a handful of fresh cilantro before being pan-fried in coconut oil until deeply golden on both sides. Rice flour does all the binding work here, which means the recipe naturally sidesteps any grain-based fillers that can sneak into store-bought fish cakes and cause problems for people avoiding rye and related grains. Wringing the zucchini completely dry before mixing is the small but crucial step that keeps these cakes crisp rather than soggy, so don't rush it. The ricotta dipping sauce — loosened with apple cider vinegar and brightened with parsley and turmeric — is cool and tangy against the warm, spiced cakes, and it comes together in about two minutes while the mixture chills. Cook them in two batches so every cake gets proper contact with the pan and that irresistible crust forms cleanly. These are the kind of cakes you'll want to make again the following weekend.

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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
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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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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