Cinnamon Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are bright, herbaceous, and satisfying in a way that feels both light and deeply comforting. Poached cod gets folded together with creamy mashed sweet potato, fresh parsley, chives, scallion greens, and a hit of ginger and turmeric, then shaped into patties and seared in coconut oil until the outside is beautifully crisp. The lemon zest woven into the mixture lifts every bite, and a squeeze of fresh lemon at the table makes the whole plate sing. Cassava flour holds everything together without any wheat or grain-based binders, which also makes this a naturally clean option for anyone navigating multiple ingredient sensitivities at once. Chilling the patties before cooking is the small but important step that keeps them intact in the pan — don't skip it. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they come together with straightforward technique and ingredients you can feel confident about from start to finish.
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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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