Beef Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover could want — crispy on the outside, tender and flaky within, and layered with bright, aromatic flavor from fresh herbs, ginger, lemon zest, and a warm hit of turmeric. Poaching the cod first keeps the fish incredibly moist before it gets folded together with creamy mashed sweet potato and cassava flour, which binds everything naturally without any grain-based fillers. The result is a patty that holds its shape beautifully and crisps up in coconut oil to a deep, satisfying golden crust. Scallion greens, parsley, and chives bring a fresh, garden-y lift that keeps each bite feeling light despite how hearty these cakes actually are. Since the entire recipe is built around fish, produce, and pantry staples, there's no need to navigate any beef-derived ingredients or substitutions — it's simply not part of the picture here. A squeeze of lemon at the table ties everything together and makes these feel just a little bit fancy, even on a weeknight. Whether you're serving them as a main or stacking them for a crowd, these cakes are the kind of recipe you'll find yourself coming back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!