Gluten 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, herby flavor. Poached cod gets folded together with mashed sweet potato, fresh parsley, chives, scallion greens, grated ginger, and a warm hit of turmeric, then bound with cassava flour for a result that holds together beautifully without a single grain of wheat in sight. That cassava flour swap is the quiet hero here — it mimics the binding and dusting function of all-purpose flour so well that you genuinely won't miss it. A short chill in the refrigerator firms the patties up before they hit the skillet, which means they develop that deep golden crust without falling apart when you flip them. Coconut oil adds just a subtle richness to the pan and keeps the whole recipe free from any grain-based oils or additives. A squeeze of lemon at the table ties all the herbaceous, earthy notes together and makes each bite feel fresh and a little bit fancy. These are the kind of cakes that work just as well for a weeknight dinner as they do for a relaxed weekend brunch spread.
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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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