Caffeine 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 required to make them. Flaky poached cod gets folded together with creamy mashed sweet potato, bright lemon zest, and a warm hit of turmeric, creating patties that are crisp on the outside and tender all the way through. Fresh parsley, chives, and a little grated ginger keep every bite lively, while cassava flour binds everything together without weighing the cakes down. Coconut oil gives the crust that deep, satisfying golden color you want from a proper fish cake. The short chill in the refrigerator before cooking is the secret step that keeps them holding together beautifully in the pan. Naturally free from coffee, tea, and any stimulant-containing ingredients, this is a clean, wholesome meal you can enjoy any time of day without a second thought. Serve with lemon wedges and a few fresh parsley sprigs and you have a plate that genuinely earns its place at the table.
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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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