Celery Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes bring together flaky poached cod and creamy mashed sweet potato for a combination that feels both hearty and surprisingly light. Cassava flour binds everything together and doubles as a dusting coat, giving each patty a beautifully crisp crust when it hits the coconut oil. Scallion greens, fresh parsley, chives, and grated ginger layer in brightness and depth, while ground turmeric and lemon zest add a warm, citrusy lift that makes every bite feel intentional. The method is straightforward — poach, mix, chill, and pan-fry — but that 30-minute rest in the fridge is the quiet secret to cakes that hold their shape and develop a deep golden sear without falling apart. For anyone navigating a celery-free kitchen, this recipe is a genuine win because every single ingredient is clean and clearly defined, with no hidden aromatics or ambiguous seasoning blends to second-guess. Serve them straight from the skillet with a squeeze of lemon and a few fresh parsley sprigs, and they're the kind of dish that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!