Lupin Free Herb Cod Cakes with Lemon & Turmeric
Flaky poached cod meets golden-crusted comfort in these vibrant fish cakes, and the combination of sweet potato, fresh herbs, and a hit of turmeric makes every bite feel genuinely special. Cassava flour does the heavy lifting here as both a binder and a dusting agent, keeping things completely free from lupin — a legume-derived flour that sneaks into far more packaged fish cakes and breadings than most people realize. Because every ingredient is straightforward and whole, there's no guesswork about what's actually in your dinner. The sweet potato adds a subtle earthiness that balances the brightness of lemon zest and ginger, while scallion greens, parsley, and chives keep the flavor fresh and lively. A chill in the fridge before cooking is the secret to patties that hold their shape beautifully and develop that deep golden crust in the pan. Coconut oil gives the exterior a gorgeous color and a very faint richness that pairs perfectly with a squeeze of fresh lemon at the table. These are the kind of fish cakes that make you wonder why you ever bothered with the freezer aisle version.
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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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