Anti Inflammatory Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a satisfying seafood dinner should be — crispy on the outside, tender and flaky within, and layered with bright, herbaceous flavor from fresh parsley, chives, and a hit of lemon zest. The real magic here is in the ingredient lineup: turmeric and fresh ginger are two of the most well-researched anti-inflammatory ingredients around, and they're woven naturally into every bite rather than feeling like a health-food afterthought. Sweet potato stands in as the binder alongside cassava flour, keeping the whole recipe grain-free and genuinely nourishing without sacrificing that satisfying, hearty texture. Poaching the cod first keeps the fish incredibly moist before it ever hits the hot skillet, and the coconut oil gives each cake a beautifully deep, golden crust. A short chill in the refrigerator before cooking is the small step that makes all the difference — it firms the patties up so they hold together perfectly when you flip them. Squeeze a little lemon over the top right before eating and the whole dish just sings. Whether you're cooking for a weeknight dinner or meal-prepping for the week ahead, these cakes deliver real, whole-food ingredients in a format that's genuinely craveable.
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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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