Honey 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 brings a subtle earthiness that binds everything together beautifully alongside cassava flour, making the whole thing feel hearty without being heavy. Ground turmeric and fresh ginger give each bite a warm, aromatic depth that elevates simple cod into something genuinely crave-worthy. Every single ingredient here is naturally free from added sweeteners, so there's no need to scrutinize labels or swap anything out — it just works as written. Poaching the cod first keeps the fish moist and delicate before it gets folded into the mixture, and chilling the shaped patties for thirty minutes is the key step that ensures they hold together and develop that gorgeous crust in the pan. Coconut oil brings a subtle richness to the sear without overpowering the fresh herbs and citrus. Serve them straight from the skillet with a squeeze of lemon and you've got a weeknight dinner that feels far more impressive than the effort involved.
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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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