Emulsifier Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a satisfying seafood dinner should be — crispy on the outside, tender and flaky within, and packed with bright, herbaceous flavor from fresh parsley, chives, and a hit of lemon zest. Sweet potato stands in as the binder here, giving each cake a subtle natural sweetness that plays beautifully against the warm earthiness of turmeric and ginger. Cassava flour keeps the whole thing together without any of the processed additives or emulsifying agents that sneak into so many store-bought or restaurant versions of fish cakes. Every single ingredient is clean and whole, which means you can feel genuinely good about what's on the plate. The technique is straightforward — poach the cod, fold everything together, chill the patties so they hold their shape, then sear in coconut oil until deeply golden. That chilling step is the secret to a crust that releases cleanly from the pan and stays intact all the way to the table. A squeeze of fresh lemon right before eating ties it all together and makes the herbs pop.
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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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