Low Sugar Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a satisfying seafood dinner should be — crispy on the outside, tender in the middle, and packed with bright, herby flavor from fresh parsley, chives, and a hit of lemon zest. Mashed sweet potato binds everything together naturally, giving the cakes a subtle earthy sweetness without a single gram of added sugar in sight. That's actually harder to pull off than it sounds with fish cakes, since many store-bought or restaurant versions sneak sweeteners into the binder or the dipping sauce. Here, the flavor comes entirely from real ingredients — ginger, turmeric, scallion greens, and a squeeze of fresh lemon at the table. Cassava flour keeps the texture light and cohesive while staying completely grain-free, and coconut oil gives each patty that deep, satisfying crust you want. A quick chill in the fridge before cooking is the secret step that keeps them from falling apart in the pan, so don't skip it. Whether you're cooking for a weeknight dinner or a casual gathering, these are the kind of cakes that disappear fast.
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Learn more →Ingredients
4 servings
For the cod cakes
- 1 ½ lb cod fillets, skin removed
- ¾ cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- ¼ cup cassava flour, plus more for dusting
- 3 scallions, thinly sliced (green tops only)
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp lemon zest
- 1 tsp fine sea salt
For cooking
- 3 tbsp coconut oil, divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Bring a large skillet of salted water to a gentle simmer over medium heat. Add the cod fillets and poach for 6–8 minutes, until the flesh is opaque throughout and flakes easily when pressed with a fork. Transfer to a plate and let cool for 10 minutes, then flake into small pieces with a fork, discarding any bones.
- 2
In a large mixing bowl, combine the flaked cod, mashed sweet potato, cassava flour, scallion greens, parsley, chives, ginger, turmeric, lemon zest, and sea salt. Fold together until the mixture holds together when pressed — it should be firm enough to shape but not dry. If it feels too loose, add cassava flour 1 tsp at a time.
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