AIP Friendly Herb Cod Cakes with Lemon & Turmeric
These golden, pan-seared cod cakes are the kind of weeknight dinner that feels far more impressive than the effort involved. Flaked poached cod gets folded together with mashed sweet potato, cassava flour, and a bright mix of fresh parsley, chives, and scallion greens — then chilled until firm and cooked in coconut oil until deeply golden on both sides. Ground turmeric and fresh ginger give every bite a warm, earthy depth, while lemon zest keeps things lively and fresh. The whole recipe sticks to ingredients that work within the autoimmune protocol framework, so there are no grains, eggs, nightshades, or seed-based oils to navigate around. Cassava flour does the binding work beautifully here, holding the cakes together without any of the usual fillers that would otherwise make this style of recipe off-limits. A 30-minute chill in the fridge before cooking is the small step that makes all the difference — the patties hold their shape perfectly in the pan and develop that satisfying crust. Serve them with lemon wedges for a squeeze of brightness, and dinner for four is done.
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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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