Cashew 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 involved. Poached cod gets folded together with creamy mashed sweet potato, bright lemon zest, and a warm hit of turmeric, then bound with cassava flour for a naturally grain-free patty that crisps up beautifully in coconut oil. The scallion greens, fresh parsley, and chives keep every bite herbaceous and lively, while the ginger adds just enough gentle heat to make the whole thing feel a little special. For anyone navigating tree nut allergies, this recipe is genuinely clean — every ingredient is straightforward, with no sauces, coatings, or pantry shortcuts that might sneak in hidden allergens. A short chill in the fridge before cooking is the secret to cakes that hold their shape and develop that satisfying golden crust without falling apart in the pan. Finish with a squeeze of fresh lemon and a few parsley sprigs, and you have a plate that's as pretty as it is delicious.
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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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