Gut Friendly Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these bright, herb-packed cakes that are as satisfying as anything you'd pull from a restaurant menu. Sweet potato acts as a gentle binder alongside cassava flour, keeping the whole recipe grain-free and easy on the digestive system without sacrificing that crispy, pan-fried exterior everyone loves. Fresh ginger and turmeric bring natural anti-inflammatory warmth, while scallion greens, parsley, and chives layer in flavor without the harsher compounds found in raw onion or garlic — a thoughtful swap that makes a real difference for sensitive stomachs. A quick chill in the fridge before cooking ensures the cakes hold together beautifully, so you get that satisfying golden crust in coconut oil rather than a crumbled mess in the pan. A squeeze of lemon at the end ties everything together with a clean, bright finish that makes the whole plate feel light and fresh. These are the kind of cakes you'll want to keep in your weekly rotation — nourishing, genuinely delicious, and proof that cooking with your gut in mind never has to feel like a compromise.
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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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