Sesame Free Ginger-Turmeric Snapper Cakes with Zucchini

Total time55 min

Prep time20 min

Cook time20 min

4.5

(30)

Sesame 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, warm turmeric, zippy ginger, scallion greens, and cilantro before being pan-fried in coconut oil until deeply golden on both sides. Wringing the moisture out of the zucchini is the move that keeps these cakes crisp rather than soggy, and chilling the mixture before cooking helps everything hold together beautifully in the pan. The creamy ricotta dipping sauce — brightened with apple cider vinegar, parsley, and a touch of turmeric — ties the whole plate together without leaning on any tahini or sesame-based condiments that so often sneak into fish cake accompaniments. Every ingredient here is naturally free of sesame, so there's no need to swap anything out or scrutinize labels. Whether you're serving these as an appetizer or a full meal, they disappear fast.

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
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!