Hazelnut Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked fish cakes are the kind of weeknight dinner that feels far more impressive than the effort involved. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, and a bright hit of lemon zest, then pan-fried in coconut oil until each cake develops a deep, crackling crust. Ground turmeric and fresh ginger give the whole thing a warm, earthy undertone that makes every bite genuinely interesting. Because the binder here is cassava flour rather than any nut-based flour or coating, there's no need to scrutinize labels or worry about cross-contact from tree nut products — the ingredient list is clean and straightforward from start to finish. The trick of chilling the shaped patties before cooking is what keeps them intact in the pan, so don't skip that step. A squeeze of lemon at the table ties everything together and cuts right through the richness of the coconut oil. These are equally at home as a casual family dinner or plated up with a crisp salad for something that feels a little more 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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