Artificial Flavors Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes bring together flaky poached cod, creamy sweet potato, and a bright hit of lemon zest and turmeric — the kind of combination that tastes like it took way more effort than it actually did. Every bit of flavor here comes from real, whole ingredients: fresh parsley, chives, ginger, and scallion greens do all the heavy lifting without a single synthetic shortcut in sight. That matters more than people realize, since so many packaged fish cakes and seasoning blends sneak in artificial flavor compounds that are nearly impossible to spot on a label. Here, you control everything from the poaching water to the finishing oil, so what you taste is exactly what you put in. Cassava flour keeps the cakes light and cohesive while staying completely grain-free, and a 30-minute chill in the fridge means they hold together beautifully in the pan without falling apart. The coconut oil gives each patty a deeply golden, slightly crisp crust that makes them genuinely hard to resist straight off the skillet. Squeeze a little lemon over the top before serving and you've got a clean, vibrant dinner that proves real ingredients never need any help.
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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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