High Fructose Corn Syrup Free Herb Cod Cakes with Lemon & Turmeric
These golden, herb-flecked cod cakes are the kind of weeknight dinner that feels a little fancy without requiring much fuss. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, ginger, and a warm hit of turmeric, then pan-fried in coconut oil until the outside is deeply golden and the inside stays tender and flavorful. The lemon zest woven into every bite makes the whole thing feel bright and alive — a squeeze of fresh lemon at the table only adds to it. Avoiding high fructose corn syrup in savory recipes is often trickier than it sounds, since it hides in everything from bottled sauces to store-bought fish cakes, but every ingredient here is whole and straightforward with zero processed shortcuts. Cassava flour holds the cakes together beautifully while keeping the ingredient list clean, and the chilling step before cooking means they stay intact in the pan rather than falling apart. Whether you're cooking for a crowd or meal-prepping for the week, these are satisfying enough to stand on their own and versatile enough to pair with almost anything.
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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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