Gelatin Free Herb Cod Cakes with Lemon & Turmeric
These golden pan-fried cakes are everything a seafood lover wants — crispy on the outside, tender and flaky within, and packed with bright, herby flavor from fresh parsley, chives, and a hit of lemon zest. Sweet potato acts as the binder here, giving the cakes a subtle natural sweetness that plays beautifully against the earthy warmth of turmeric and ginger. Cassava flour keeps the whole thing together without any animal-derived setting agents, so there's no need to second-guess what's holding your dinner in place. Poaching the cod gently before folding it into the mixture keeps the fish moist and delicate rather than rubbery, which makes a real difference in the final texture. A quick chill in the fridge firms everything up so the cakes hold their shape perfectly in the pan and develop that deeply golden crust in coconut oil. Squeeze a little lemon over the top before serving and you've got a weeknight dinner that feels genuinely special.
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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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