Eggless Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover wants — flaky, herb-flecked, and kissed with warm turmeric and bright lemon zest. Mashed sweet potato stands in as the binder here, doing the job that eggs typically handle in traditional fish cakes, so the result is naturally cohesive without any compromise on texture. Cassava flour keeps things light and gives each patty a beautifully crisp crust when it hits the coconut oil in the pan. Fresh parsley, chives, scallion greens, and a little grated ginger layer in so much flavor that these cakes genuinely don't need a sauce — though a squeeze of lemon right before eating doesn't hurt. Poaching the cod first keeps the fish tender and moist at the center, while the chilling step ensures the patties hold their shape and develop that satisfying golden crust without falling apart. Whether you're cooking for a crowd or meal-prepping a protein-packed weeknight dinner, these come together with straightforward pantry staples and a little patience at the stove.
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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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