Fructose Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes bring together flaky poached cod and creamy sweet potato in a way that feels both comforting and genuinely impressive. Ground turmeric gives them a warm, earthy depth while fresh ginger, lemon zest, parsley, and chives keep every bite bright and aromatic. Cassava flour holds everything together and doubles as the dusting base, making this entirely grain-free without any compromise on that satisfying crispy crust. Managing fructose intake often means scrutinizing every ingredient for hidden high-fructose culprits, and this recipe keeps things clean — scallion greens only, fresh herbs, and whole-food staples that are naturally gentle on digestion. A quick chill in the refrigerator before cooking is the secret to patties that hold their shape beautifully and develop that deep golden sear in coconut oil. Serve them straight from the skillet with a squeeze of lemon and a few fresh parsley sprigs, and you have a meal that looks like it came from a proper restaurant kitchen.
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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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