Lactose Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried cod cakes are bright, herbaceous, and satisfying in a way that feels far more special than the effort involved. Poached cod gets folded together with sweet potato, fresh parsley, chives, scallion greens, grated ginger, and a warm hit of turmeric — all bound with cassava flour for a naturally dairy-free patty that holds together beautifully. The lemon zest woven into the mixture lifts every bite, and a squeeze of fresh wedge at the table takes it even further. Coconut oil gives each cake a deeply golden, slightly crisp crust without any butter or cream in sight, so there's nothing here that will cause issues for anyone avoiding lactose. A quick chill in the fridge before cooking is the small step that makes the difference between cakes that hold their shape and ones that fall apart in the pan — don't skip it. Serve them straight from the skillet while the edges are still crackling, and they're genuinely impressive enough for company.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!