Capsaicin Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cod cakes are bright, herby, and satisfying in a way that feels both light and deeply comforting. Flaky poached cod gets folded together with creamy mashed sweet potato, fresh scallion greens, parsley, chives, and a hit of lemon zest — then bound with cassava flour for a naturally gluten-free patty that crisps up beautifully in coconut oil. The warmth here comes entirely from fresh ginger and earthy turmeric rather than any chili heat, making this a genuinely flavorful option for anyone who needs to avoid capsaicin without sacrificing depth or complexity. So many fish cake recipes sneak in hot sauce, cayenne, or paprika, but every ingredient in this one is chosen with care, and the result is anything but bland. A quick chill in the fridge before cooking is the secret to patties that hold their shape and develop that gorgeous, deep-golden crust. Squeeze a little lemon over the top before serving and you've got a weeknight dinner that feels like something you'd order at a coastal bistro.
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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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