Barley Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are the kind of weeknight dinner that looks far more impressive than the effort involved. Poached cod gets folded together with creamy mashed sweet potato, bright lemon zest, and a warm hit of turmeric, then shaped into patties and seared in coconut oil until deeply golden on both sides. The result is crispy on the outside, tender and flavorful all the way through. Cassava flour does the binding work here, keeping everything cohesive and perfectly pan-ready without a single grain in sight — no wheat, no rye, and absolutely no barley hiding in the mix. Fresh scallion greens, parsley, chives, and grated ginger layer in a clean, herby brightness that makes each bite feel lively rather than heavy. A quick chill in the fridge before cooking is the small step that makes a big difference, giving the cakes structure so they hold together beautifully in the pan. Finish with a squeeze of lemon and a few fresh parsley sprigs, and you've got a plate that's as pretty as it is satisfying.
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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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