Citric Acid Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are everything a satisfying seafood dinner should be — crispy on the outside, tender and flaky within, and packed with bright herby flavor from fresh parsley, chives, and scallion greens. Sweet potato stands in as the binder here, adding a subtle earthiness that pairs beautifully with the warmth of turmeric and ginger, while cassava flour keeps the whole thing light and cohesive. The real trick for anyone avoiding citric acid is that the brightness you'd normally chase with bottled lemon juice comes entirely from lemon zest — all the aromatic citrus lift, none of the processed acid that sneaks into so many store-bought sauces, seasonings, and pre-made fish cakes. Poaching the cod first keeps it impossibly moist before it ever hits the skillet, and a 30-minute chill in the fridge means the patties hold their shape perfectly when they hit the hot coconut oil. The result is a deep, even golden crust that makes these feel genuinely restaurant-worthy with very little fuss. Serve them straight from the pan with optional lemon wedges on the side for those at the table who don't need to be as careful — they disappear fast either way.
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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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