GERD Friendly Cassava & Herb Fish Cakes

Total time50 min

Prep time20 min

Cook time20 min

4.9

(19)

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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
Ingredient note
Scallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
Ingredient note
Fresh chives are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
1 tsp lemon zest
Ingredient note
This recipe uses the peel rather than the juice, and peel has very little of the acid that brings on reflux. The small amount here is likely fine for most people with GERD. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
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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