Brazil Nut Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are the kind of weeknight dinner that feels far more impressive than the effort involved. Poached cod gets folded together with creamy mashed sweet potato, fresh herbs, and a bright hit of lemon zest, then bound with cassava flour for a naturally grain-free patty that crisps up beautifully in coconut oil. Ground turmeric and fresh ginger give every bite a warm, subtly earthy depth that keeps things interesting without overwhelming the delicate fish. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels for hidden tree nut derivatives or shared-facility warnings — you know exactly what's going into the pan. The trick to getting that deep golden crust is letting the cakes chill in the fridge before cooking, so they hold their shape and release cleanly without falling apart. A squeeze of fresh lemon at the table ties everything together and makes the herbs pop. These are equally at home as a casual family dinner or a starter worth showing off to guests.
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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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