Black Pepper Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are bright, herbaceous, and satisfying in a way that feels both light and deeply comforting. Sweet potato gives the patties a subtle earthiness and helps them hold together beautifully, while fresh parsley, chives, scallion greens, and a hit of lemon zest keep every bite lively. Ground turmeric adds a warm, golden hue and a gentle depth of flavor that makes these feel anything but plain. Avoiding black pepper doesn't mean sacrificing complexity — fresh ginger steps in with its own gentle heat, and the balance of herbs and citrus means you won't miss a thing. Cassava flour keeps the whole recipe grain-free and gives the cakes a satisfying, slightly crisp crust when cooked in coconut oil. Chilling the shaped patties before cooking is the key step that ensures they stay intact and develop that gorgeous, deep golden sear. Squeeze a little lemon over the top before serving and these are genuinely hard to stop eating.
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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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