Carrageenan Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover wants — crispy on the outside, tender and flaky within, and packed with bright, herby flavor from fresh parsley, chives, and a hit of lemon zest. Sweet potato acts as the binder here, lending a subtle earthiness that pairs beautifully with the delicate cod, while ground turmeric gives each cake a warm, gorgeous color. Cassava flour keeps the whole thing together without any grain-based fillers, making it a smart choice for anyone navigating ingredient labels with care. Carrageenan is a sneaky additive that turns up in everything from dairy alternatives to processed seafood products, so starting with whole cod fillets and building from scratch is the cleanest way to go. Poaching the fish first keeps it incredibly moist before it ever hits the hot skillet, and a quick chill in the fridge ensures the cakes hold their shape when they cook. Coconut oil gives the exterior that deep, satisfying golden crust without any of the additives hiding in commercial cooking sprays or blended oils. Squeeze a little lemon over the top before serving and you have a dish that feels restaurant-worthy with nothing on the ingredient list to second-guess.
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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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