Legume Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these bright, herb-packed cakes that feel like a restaurant plate without the fuss. Sweet potato stands in as the binder here — no beans, no lentils, no chickpea flour — giving each cake a subtly creamy interior that holds together beautifully without relying on any legume-based ingredients. Cassava flour keeps the whole thing light and crisp on the outside, while turmeric, fresh ginger, and lemon zest layer in warmth and brightness that make every bite genuinely interesting. Scallion greens, parsley, and chives bring a fresh, garden-forward lift that balances the richness of the coconut oil pan-fry. The trick of chilling the shaped patties before cooking is what makes them hold their shape and develop that deep golden crust without falling apart in the pan. A squeeze of lemon at the table ties everything together and makes these feel effortlessly fresh. Whether you're serving them as a weeknight dinner or a crowd-pleasing starter, these cakes are the kind of recipe you'll come back to again and again.
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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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