Almond Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked cod cakes are the kind of weeknight dinner that feels far more impressive than the effort involved. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, and a bright hit of lemon zest, then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flavorful. Ground turmeric and fresh ginger give the whole thing a warm, earthy undertone that makes each bite genuinely interesting. Cassava flour does the binding work here, keeping the cakes crisp and cohesive without any nut-based flours sneaking into the mix — a real win when so many gluten-free recipes default to almond flour as a shortcut. The 30-minute chill in the refrigerator is a small but important step that helps the patties hold their shape beautifully in the pan. Finished with a squeeze of fresh lemon, these are satisfying enough to stand on their own or pair with a simple green salad for a complete meal.
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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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