Chestnut Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are bright, herby, and satisfying in a way that feels far more impressive than the ingredient list suggests. Flaky poached cod gets folded together with sweet potato, fresh parsley, chives, scallions, and a warm hit of turmeric and ginger — then finished with lemon zest that lifts the whole thing beautifully. Cassava flour holds it all together and gives the outside a genuinely crispy crust when it hits the coconut oil in the pan. For anyone navigating tree nut avoidance, this recipe is naturally free of concern — every ingredient is straightforward, with no hidden fillers or flour blends that might sneak something unexpected onto your plate. The 30-minute chill in the fridge before cooking is a small but important step that keeps the cakes firm and intact when you flip them. Serve them straight from the skillet with a squeeze of lemon and a few fresh parsley sprigs, and they're honestly good enough for a weeknight dinner or a casual weekend spread.
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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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