Gluten Free Cassava & Herb Fish Cakes

Total time50 min

Prep time20 min

Cook time20 min

Flaky poached cod gets flaked apart and folded together with fresh parsley, chives, and scallion greens for a bright, herby lift, plus a hit of lemon zest and turmeric for warmth and color. Cassava flour binds everything into patties that hold their shape beautifully, while a bloomed gelatin "egg" keeps the texture cohesive without any grain-based binders in the mix. Each cake gets a quick sear in coconut oil until the outside turns deep golden and crisp while the inside stays tender and flaky. These come together as a naturally sturdy, satisfying option for a gluten free table, with no flimsy patties falling apart in the pan. Serve them hot with a squeeze of lemon and a few extra parsley sprigs for a simple, fresh finish. It's an easy weeknight dinner or appetizer that still feels a little special.

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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
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz Simple Truth Organic Gluten Free Cassava Flour
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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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