AIP Friendly Cassava & Herb Fish Cakes
These golden, herb-flecked fish cakes are the kind of satisfying weeknight dinner that feels far more indulgent than the ingredient list suggests. Flaky poached cod gets folded with bright parsley, chives, scallion greens, lemon zest, and warm spices like turmeric and ginger, then pan-fried in coconut oil until the outside is deeply golden and crisp. The result is a patty with real texture and flavor — nothing bland or medicinal about it. One of the trickier parts of this style of cooking is finding a binder that works without eggs, grains, or nightshades, and this recipe solves that cleverly. A bloomed gelatin mixture stands in for a conventional egg, and cassava flour holds everything together with a light, neutral coating that crisps up beautifully in the pan. Both are completely on-plan and do exactly what you need them to do. The recipe makes 8 patties, serving 4, so there's a good chance you'll have leftovers — and these reheat well. Serve them straight from the skillet with a squeeze of lemon for a bright, clean finish that lets the herbs and fish shine.
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Learn more →Ingredients
4 servings
For the fish cakes
- 1 lb cod or halibut fillets, skin removed
- ⅓ cup cassava flour, plus more for dusting
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 3 scallions (green tops only), thinly sliced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp lemon zest
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For cooking
- 2 tbsp coconut oil, divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over 2 tbsp cold water in a small bowl and let it bloom for 5 minutes, until the mixture is fully absorbed and gel-like. Set aside.
- 2
Poach the fish: place the cod fillets in a large skillet, cover with cold water by about 1 inch, and bring to a gentle simmer over medium heat. Cook for 5–7 minutes, until the fish is opaque throughout and flakes easily when pressed with a fork and reaches an internal temperature of 145°F (63°C). Transfer to a plate and let cool for 5 minutes, then flake into small pieces with a fork, discarding any liquid.
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